Amazing Homemade Orange Jelly Candy
Amazing Homemade Orange Jelly Candy
Introduction
Bright, glossy, and bursting with real citrus flavor, these Amazing Homemade Orange Jelly Candies are pure sunshine in every bite. Using fresh orange juice and a touch of zest, this recipe delivers a tender, chewy texture and a clean, vibrant taste without artificial additives. They make wonderful treats for family or thoughtful homemade gifts, and the process is straightforward once you know the basics of sugar cooking.
Ingredients
- 2 cups freshly squeezed orange juice (from about 4–5 oranges), strained
- 2 tbsp orange zest (from 2 oranges)
- 3 cups granulated sugar
- 1/2 cup light corn syrup or glucose syrup
- 3 tbsp powdered pectin
- 2 tsp lemon juice
- 1/4 tsp fine sea salt
- 2–3 drops orange food coloring (optional)
- Granulated sugar, for coating
Instructions
- Prepare an 8-inch square pan by lining it with parchment paper and lightly brushing with neutral oil.
- In a small bowl, whisk the powdered pectin with 1/4 cup of the granulated sugar. Set aside.
- In a medium heavy-bottomed saucepan, combine the orange juice, corn syrup, lemon juice, and orange zest. Heat over medium heat until warm but not boiling.
- Gradually whisk the pectin-sugar mixture into the warm liquid, stirring continuously until fully dissolved. Bring to a gentle boil.
- Add the remaining sugar and salt, stirring constantly until dissolved. Insert a candy thermometer.
- Continue cooking over medium heat, without stirring, until the mixture reaches 225°F (107°C) on the thermometer, about 20–25 minutes.
- Remove from heat. Let stand for 2 minutes, then skim off any foam. Stir in orange food coloring if using.
- Carefully pour the hot mixture into the prepared pan. Let cool at room temperature for 30 minutes, then refrigerate uncovered until fully set, about 2–3 hours.
- Lift the set jelly out using the parchment. Cut into 1-inch squares with an oiled knife, wiping the blade between cuts.
- Roll each square in granulated sugar to coat all sides, shaking off excess. Store in an airtight container.
Pro Tips & Notes
- Choose Sweet, Juicy Oranges: Navel or Valencia oranges work best. Avoid overly tart varieties unless you prefer a sharper flavor.
- Use a Candy Thermometer: For reliable results, a candy thermometer is key; boiling time can vary based on humidity and stove heat.
- Prevent Sticking: Lightly oil your knife when cutting and wipe the blade between cuts for clean edges with no sticking.
- Adjust Texture: Cooking to 225°F yields a soft, tender jelly; at 230°F you get a firmer, chewier candy.
- Know Your Pectin: Use powdered pectin designed for recipes with low-pectin fruits and high sugar (such as Sure-Jell or Pomona’s).
- Shelf Life and Storage: Keep in an airtight container with parchment between layers for up to 2 weeks at cool room temperature or 3–4 weeks refrigerated.
Nutrition Facts (per serving)
- Calories: 90 kcal per piece (approx. 1-in square)
- Protein: 0.1g
- Carbohydrates: 23g
- Sugars: 23g
- Fat: 0g
- Sodium: 8mg
- Fiber: 0.1g
- Vitamin C: 4.5mg (about 5% DV)
Frequently Asked Questions
- Q: Why isn’t my jelly setting? A: Check your thermometer accuracy and be sure you cooked to 225–227°F. Under-cooking results in a softer set, while over-cooking can make rubbery candy.
- Q: Can I use store-bought orange juice? A: Fresh juice is preferred for flavor. If you do use store-bought, choose 100% juice and reduce added water (or compensate with slightly more pectin) since packaged juice often has lower pectin content.
- Q: Can I skip the corn syrup? A: Corn syrup helps prevent crystallization; if you skip it, you may see graininess. You can substitute glucose syrup or a very small amount of cream of tartar, but results may vary.
- Q: Do I need to refrigerate these? A: After setting, they can be kept at cool room temperature in an airtight container. If your kitchen is warm or humid, refrigeration helps prevent weeping.