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
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.