Chocolate Orange Jelly

Posted on Updated on

chocoorangejelly

This jelly is so good.  The recipe is from Christina Ward who is the Master Food Preserver for Milwaukee County.  She teaches several classes year round through the Milwaukee Recreation Department on canning & preserving.  Here is a link to her facebook page: https://www.facebook.com/pages/Kick-Out-the-Jams/201114329950278?ref=stream If you ever get a chance to take a canning or food preservation class I would highly recommend it.   Either way, this jam is delicious. I made some in the class and in turn made more for gifting.  My loved ones were impressed and to be honest this jam is super easy to make.  Here is how you do so.

What you need:

4 cups (1 quart orange juice)
2 cups sugar
1/2 to 1 cup cocoa powder
2/3 cup pectin for low-sugar recipes
2 tablespoons lemon juice

Method:

In a heavy bottom pot cook orange juice over medium-high heat untill simmer.

Add lemon juice and then add pectin and stir thoroughly.

Bring to a boil and then add sugar and stir just untill combined. Then once that is back to a boil let is boil for 1 whole minute.

Remove from heat and stir in cocoa powder.  You need to make sure it is well combined so use a whisk and make short fast circles with it.  You start with 1/2 cup of cocoa, give a taste and add more if needed.

Remove foam/froth with a slotted spoon.

Pour into warm sterized 1/2 pint jelly jars leaving 1/2 inch head space.

Process in a boil water bath canner for 10 min.

Yields about 6 half-pints.  Can be doubled.

Advertisements

3 thoughts on “Chocolate Orange Jelly

    David Moffitt (@DollarSeed) said:
    December 29, 2012 at 18:44

    You make it sound so simple, I am gonna not only make a batch, but share this recipe with some of my friends and co-workers. Thank you

    jahzee said:
    February 26, 2016 at 17:47

    What do you use this on? Anything in particular? It sounds yummy.

      The Wisconsin Vegetable Gardener responded:
      February 27, 2016 at 20:55

      Many people put it on toast, bagels with cream cheese, pancakes, etc. Once you try it you may think of something to use it on. I’ve heard of people layering it between cakes too. Its very good.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s