Recipe: Orange Jelly

Title: Orange Jelly
Categories: Toppings, Preserve
Yield: 1 servings

3/4 c Lemon juice -peeling & all
2 1/4 c Water Sugar
6 Whole oranges, sliced,

Servings: 1

Combine lemon juice and water. Pour the lemon juice mixture over the
orange slices. Let stand overnight. Boil until soft. Press through jelly
bag and strain. To each 2 c of juice add 1 3/4 c sugar. Boil rapidly to
jelly stage (220 degrees). To test, dip a spoon in the boiling jelly. It
should drop from the side of the spoon in two drops which run together and
slide of in a sheet from the side of the spoon. Remove from the heat at
once. Skim off any foam and pour into sterilized half-pint jars. Fill to
within 1/2 inch of top. Put on cap & screw band firmly tight. Process in
boiling water bath 5 minutes.