Does anyone have a good citrus jelly recipe?!
I want to make a JELLY - meaning that I don't want to use zests or have huge pieces of the fruit swimming around in the mixture. I've seen a lot of recipes that don't use pectin (because the citrus finds are full of it), but I'm not interested in those. I want a recipe that uses DRY pectin.
I have grapefruit, oranges, and lemons to use, but I just can't find a good recipe.
Does anyone have a good recipe lying around? Or maybe one that I can SLIGHTLY adapt?
Sorry for sounding so outrageous. I'm just puzzled with the fact that I've searched the internet for 4 days now and cannot find ANYTHING.
Any help is greatly appreciated.
Thanks!
Answers:
I found your question when searching for any citrus jelly recipe myself.
I hit the books-I have an extensive library of age vintage & modern cookbooks.
I found two jelly recipes that use a citrus juice (no other fruit) only.
The first was in Stocking Up "Lemon Honey Jelly" 3/4 c lemon juice, 2 c honey, 1/2 c liquid pectin.
However, in 1942 edition of the Boston Cooking School Cook Book, there is instructions on how to make pectin from orange peel. (soak 1 c of chopped white of orange peel in juice of a lemon for one hour, add2 c water boil 5 min, stand overnight, boil again 10 min and drain. liquid is yr pectin) No marmalade recipe needs added pectin, so Im assuming the pectin comes from the peels. So you can make yr own pectin as above/use commercial and add to your favored juice blend. OR, boil the rinds with the juice & sugar & water blend until jell, and fish out the rinds while you're skimming....
So HERE is something: In that cookbook was a lime jelly recipe 3/4 c lime juice, Zest of 5 limes, 1 3/4 c water, 4 c sugar, "1/2 bottle" pectin.. (--so looks like use liquid pectin, and there are 2 pkgs per box, so use one.) Soak rind and juice for 10 min, strain. add sugar and water, bring to a boil quickly., stir in pectin, boil 1/2 min, skim, fill glasses, etc
Im trying this with blood oranges tonight, w/out water as they aren't as concentrated as limes. Good luck to us both
No sites. "Stocking Up" 3rd edition by Carol Hupping and 1942 edition of Boston Cooking School Cook Book
