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Orange Pectin

Ingredients
  • Remove the peel from several oranges with as much of the white as
  • possible.
Instructions

Cut off the thick white skin from the peel and chop the white. To 1 cup of white skin add the juice of 1 lemon and let stand 1 hour. Add two cups of water and boil 5 minutes. Let stand over night. Bring to a boil and boil 10 minutes. Drain through a jelly bag and pour into hot, sterile jars and seal. For jelly, for each cup of fruit juice, use 1/2 cup of the orange pectin and 1 cup of sugar. Dissolve the sugar over low heat, then boil rapidly to setting point. The recipe also suggests using apple juice instead of the orange pectin, but that will affect the flavour. Depends on whether your fruit combines well with apple flavour.

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