Sweet Mandarin Orange Jelly is delightful and flavorful! It's a bright burst of sunshine in a jar of homemade jam! It's easier to make than you think and a hundred times better than anything storebought - you'll love this jam!
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I always take jam and jelly home when we travel. I make sure there's enough for everyone but it always seems like there's an extra jar.
I've joked about this, but it's not unusual for my Aunt's Barb and Shirley to arm wrestle over that one extra jar of strawberry, blueberry or mango jam while the rest of us laugh, giggle and urge them on!
It's also a given that the TSA will search my suitcase when we fly. They inspect the "cargo" and 8 times out of 10 there is a jar missing (true story!). I really should be nice enough and pack some bagels or muffins to serve with the jam, don't you think?
At least I hope they don't open it up and just throw it away!!
Anyway, if you've ever enjoyed handcrafted preserves you know it's nothing like you get from the market. The flavors are amazing, real fruit with tons of flavor!
This recipe for orange jelly is one my friend Michelle shared with me many years ago. It has a sweet delicate flavor and it tastes like what I imagine is sunshine in a jar. This is one of my favorite jams!
I think mandarins are my favorite winter fruit, they have such a bright fresh flavor and the natural sweetness is so delicious! Living here in the Central Valley this fruit is readily available. It's not unusual for us to go thru 40 lbs. over the wintertime. AND it makes the BEST jelly!
Ingredients for Mandarin Orange Jelly
- fresh mandarin oranges
- fresh lemons
- pure cane sugar
- Liquid pectin, I do not recomment powdered pectin for this recipe.
- butter (optional)
Mandarin Orange Jelly
Ingredients
- 4 cups fresh mandarin juice don't strain, just pull out seeds and big pulp pieces
- 7 cups sugar
- ¼ cup lemon juice only use freshly squeezed lemon juice
- 1 tablespoon butter
- 1 package Liquid Certo Pectin Pectin
Instructions
- Sterilize the jars, lids and rings to prepare for jam.
- Juice the mandarins and lemons.
- Measure the juices exactly. Combine orange juice, cups of sugar and butter to a large heavy bottom pan. Place over high heat. Stir until the sugar dissolves and bring to a full rolling boil. Boil hard for exactly 1 minute, stirring constantly.
- Add 1 package Liquid Certo, bring to boil and boil hard for 1 minute more. Remove from heat and immediately ladle the hot jelly into sterile jars leaving ¼ inch headspace.
- Using a damp, clean paper towel, wipe off the tops of the jars and then add the lid. Screw the ring on the jar and process in a hot water bath for 10 minutes to seal.
- Makes 7-8 pint jars of Orange Juice Jelly
Notes
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Nutrition
Instructions
- Sterilize the jars, lids and rings.
- Juice the mandarins and lemons.
- Add juices, sugar and butter to a large pot and bring to a boil.
- Boil hard for 1 minute, stirring constantly.
- Add 1 package Liquid Certo, bring back to a full boil. Boil hard for 1 minute more.
- Remove from heat and immediately ladle into sterlized jars.
- Add the lid and screw on tightly.
- Process in a boiling water canner for ten minutes to seal completely.
- Makes 7 to 8 half pint jars of jelly.
FAQ's
No, they are different. Mandarins are smaller and sweeter than oranges. They have loose skin that is easy to peel.
Yes you can as long as it's fresh squeezed (I would not substitute frozen). I prefer mandarin because the flavor is more concentrated and intense, but if you don't have/can't get mandarins use fresh squeezed orange juice instead.
Here's the difference; jelly uses the juice of the fruit and marmalade is made from citrus with the bits of the peel suspended in the jelly.
No, you totally got this! If you can read and follow directions you can make this jam! What you may need are some basic canning supplies. There's a link at the bottom that shows you exactly what you need. Orange jam is easy to make!
Tips to make orange jam
- Follow the directions exactly. When the directions say boil for one minute, boil one minute exactly - set a timer!
- Do not use an artificial sweetener, sugar substitute or eliminate the sugar, even a portion of it! This can cause the jam to not set up properly OR the jam could spoil, growing mold on the top!
- When you remove the jam from the stove, it's going to smell amazing and look gorgeous! Resist the urge to stick your finger in it to test it! It's basically boiling sugar and will burn you! Ummm... speaking from experience here. 😋
- The jam may seem runny at first. Allow it to completely cool to room temperature. It can take up to 3-4 days for the jam to be completely jelled.
You've seen bags of "Cuties" in the store, right? They would be perfect for this Orange Jelly Recipe! Cuties are a specific type of mandarines known as tangerines.
Related Recipes
- Peach Jam Recipe
- Low Sugar Homemade Apricot Jam
- Strawberry Jam
- Bam Bam Pomegranate Jam
- Christmas in July Pepper Jam
This mandarin jelly truly is sunshine in a jar—bright, citrusy, and downright irresistible. If you make a batch, I’d love to hear how it turns out! Leave a comment below and drop a five-star rating if you loved it.
And if you share it on Instagram, don’t forget to tag me @bowl_me_over—I can’t wait to see your golden jars of goodness!
Jana says
The instructions don’t specify when to add the lemon juice… being new to making jellies, I don’t want to mess up! Does the lemon juice go in with the orange juice?
Bowl Me Over says
Oh for heaven's sake Jana - my apologies! Yes, add the lemon juice when adding the orange. I'll update the recipe right away. Thank you for bringing it to my attention! Enjoy the jam Jana, it's so yummy!
Loris says
I made this with 4 cups of canned manderine oranges , I used regular Certo powder pectin, and it turned out fantastic. Thank you for sharing
Bowl Me Over says
Wonderful! I'm so glad you found a work-around the fresh juice. Enjoy the jam Loris!
Dana Smith says
An this jelly be frozen?
Bowl Me Over says
I've never frozen this jelly, so I'm not sure.
Shannon Clingaman says
I followed the recipe and did exactly as the recipe said, my jelly didn’t set up. It’s like hot syrup consistency. Any tips on fixing it?
Bowl Me Over says
How long has it been since you made it Shannon? It can take as long as a week to set completely. It's normal for the jam to seem runny at first. Allow it to completely cool to room temperature and don't move or shake it. It can take up to 3-4 days for the jam to set. If you followed the recipe step by step, it will set up. If it doesn't you can always reboil the jam and add more pectin. You can find those instructions here - https://bowl-me-over.com/how-to-make-jam/#faqs Keep me posted! Deb
Sm says
So how many oranges does it take to make that amount of juice? One pound or two?
Bowl Me Over says
Typically each orange will give you about 1/4 cup of juice. I use mandarin oranges in this recipe which yield a little less (per orange). So you'll need about 10-16 oranges depending on how juicy they are.
Jordann says
How long can this be stored?
Bowl Me Over says
Sealed jars can be placed in the pantry for three to six months. If it's opened, refrigerate and use within 10 days. Enjoy the jam Jordann!
Jim Strong says
Interesting that people tend to shy away from actual facts.... As a preserve maker of more than 50 years.. I have marmalade made over 16 years ago and it is still "very edible" as a general rule the product must be sterile when made and good sealed jars, kept in a cool dark storage room... Pickles at least ten years...
Australia.. Jim... 74 years young... Farmer / grower.
Just saying...
Bowl Me Over says
I'm glad you're comfortable eating preserves and canned items that are 16 years old. You probably have a cellar to store them in. Most people do not and store homemade jam or jelly in a pantry, unlike a cool, dark storage room. It's just not the same. Glad you're going strong at 74 Jim, enjoy the orange jelly recipe1
Jackie says
Hi! I made my first batch a year ago and it is still 100% fine. I have 3 jars left and will be making my second batch tomorrow. This time I will be using homemade pectin from apples. Wish me luck!
Debra Clark says
Good luck Jackie!! I don't think it would last a year here, LOL! It's just so yummy!!!
Susan says
Hi, some recipes from locals here use much less sugar (less sugar than juice quantity). Have you tried this and, if so, how does it compare in set up and taste?
Bowl Me Over says
I can't compare it to the jams you've tried Susan, but I've made this recipe for Orange Jelly several times and it's an excellent jam. It's so much better than store bought!
Courtney says
I followed this recipe word for step by step and my jelly hasn’t set up up yet it’s Been 24 hours. All my jars sealed but my jelly still seems looser than it should be, is there anything I can do to save it
Bowl Me Over says
The jam may seem runny at first. Allow it to completely cool to room temperature. It can take up to 3-4 days for the jam to be completely set. It's hard to be patient, but let it sit on the counter without shaking and checking. If you followed the recipe step by step, it will set up. If it doesn't you can always reboil the jam and add more pectin. You can find those instructions here - https://bowl-me-over.com/how-to-make-jam/#faqs Good luck Courtney, keep me posted! Deb
Kristi Bass says
Can you use powder pectin in this recipe?
Bowl Me Over says
You probably can, but I've never used powdered. Use the full sugar powder pectin, not low sugar. My only concern is if it will set. Let me know how it turns out for you! If it doesn't set you can always reboil the jam this time using the liquid pectin. Keep in mind it can take 3-7 days for it to fully set up.
Rita says
Hi! I followed the directions to a t, and ended up with 8 half pints. It tastes delicious, but it did not gel. This is day number 4. Is there anything that I can do to save this jelly?
Bowl Me Over says
Yes you can open the jars and pour it back into a pan. Add 1 package Liquid Certo, bring to boil and boil hard for 1 minute more. Remove from heat and immediately ladle into sterilized jars. You'll need to rewash and sterilize the jars. I would give it 7 days before reprocessing.
What type of pectin did you use?
Sarah says
Just clarifying that it makes 7-8 PINT jars and not half pints?? I’m excited to try it! It’s beautiful!
Bowl Me Over says
Yes that's correct Sarah - you're going to love this jam!
Jerry says
Great recipe but it makes 7 to 8 half pints, not pints as you have listed.
Bowl Me Over says
How strange Jerry, I made this again about three weeks ago and got seven pints. Regardless, I'm so glad you're enjoying the jam!
Judy says
Just finished making my first batch of this jelly. It was easy to after I figured out a way to juice my mandarins, lol, I don’t own a juicer.
It yielded 10- half pints.
It looks so pretty!
Can hardly wait for it to set up so I can try it.
Thanks
Bowl Me Over says
Yay!! I love this jam and I know you will too! It can take up to a week to set up completely. I can't wait for you to try it!
Gwyn says
I just finished making this and I actually used four and a half cups of the juice and 7 1/2 cups of sugar to make up for the extra juice and it still only made eight cups of jelly. Not 16. You might want to change your comment about it making a pints. A pint is a 16 oz jar. This would only make four 16 ounce jars or 8 of the 8 oz (half pint) jars.
I'm just now processing mine so I haven't seen how it sets up yet. But licking the spoon afterwards it definitely tastes good. I have a mandarin orange tree with thousands of oranges so I make some version of Mandarin jam or jelly or marmalade every year)
Bowl Me Over says
Thanks for pointing that out, I updated the recipe.
Cathy D. says
Can you use any type of orange? I have a box full of naval oranges.
Bowl Me Over says
Hey Cathy - yes, you can you any type of orange. I find the flavor in the mandarins is a little more intense, but a good naval orange will be delicious!
Nita Garner says
Do I have to add the lemons?
Bowl Me Over says
Yes the lemons are an important ingredient in the jam. I'm afraid it won't set if you leave them out.
Evelyn says
Lovin' the smell from my sunshine in a jar jelly.....
Bowl Me Over says
Boy howdy! Isn't it just the best? Enjoy that delicious jam!!!
Julie Menghini says
I love your jams. You're my go-to blog for these delicious jams and jellies!
Josie Bonaventura says
Just clarifying - one package of Certo liquid - is that one box (2 pouches) or 1 pouch?
Bowl Me Over says
Hey Josie - One pouch. I will clarify that just to alleviate any confusion! Thanks so much for checking. This jelly can take up to a week to completely set, which is true of any citrus jam/jelly. Enjoy! This is so fabulous!
Sherrye Swanson Becker says
Hi Debra!
I live in sunny Southern California and have a blood orange tree and lemon tree in my backyard, with sooooo much fruit on them. Yesterday, my hubby and I canned 5 batches of blood orange jelly, although I didn’t find you recipe until today. The recipe I used did not call for lemon juice, so next time I’ll use your orange jelly recipe. I do have 2 somewhat unrelated questions. First, I’ve read that it’s not good to double (or more) a recipe, but to make separate single batches. Do you know why this is? After making the 5 batches of orange jelly and 6 batches of blood orange marmalade, and having them turn out totally awesome, we were very curious. Second, I’ve read jam and jelly recipes to can in a water bath and other jam and jelly recipes to freeze. Could I make an intended freezer jam and can it in a water bath and even vice versa? I have a grapefruit freezer jelly recipe and a tree full of huge pink grapefruit that I would love to can (absolutely no freezer space). Thanks so much in advance and God Bless!!!
Bowl Me Over says
Hey Sherrye - so great to hear from you! How lucky, your own blood orange tree? Fantastic!
Let me dive into your questions - It's correct, you shouldn't double a recipe when canning because it won't cook as effectively. Jams/jellies are BEST when they are cooked as quickly as possible. So for instant if you double the recipe it will take much longer for the fruit to come to boil and in doing so you'll end up with a rubbery batch - ew!
I wouldn't switch up freezer jam and a sealed jam recipe. Freezer jam won't have the preservatives in it to keep the jam and there's a good chance it will mold. Likewise freezing a "canned" jam recipe may result in rubbery jelly. It's such a science, right?!! I've been working on a grapefruit jam, hopefully I can get it post soon before you start picking that fruit!
There's a blog post completely dedicated to making jam on the blog; https://bowl-me-over.com/how-to-make-jam/ It has some great tips on it and I'm going to add your question as well. Thanks so much and it's great hearing from you!
p.s. This is one of my favorite jams from the blog - https://bowl-me-over.com/bam-bam-pomegranate-jam/
Isabel Mascarenas says
You say to just take the oranges and take the pulp and seeds out then you say to juice the corsages and lemons. I am a little confused do you just use the juice then? I want to make this recipe. Please clarify. Thank you.
Bowl Me Over says
Yes, you'll juice the mandarins and lemons Isabel - sorry for any confusion. I know you'll really enjoy this jelly!
Jennifer A Stewart says
I am not usually a fan of anything orange flavored unless it is an actual orange or orange juice, but this was amazing! Like eating a fresh orange picked from the tree and sunshine all at the same time!! Can't wait to see how many other foods I can use this on besides my morning bagel. Definitely throwing this on my next cheese board!
Bowl Me Over says
That's awesome, this is one of my very favorite jams! I'm thrilled that you gave it a try!!
Roxanne says
Will one package of powdered pectin work instead of the liquid Certo
Bowl Me Over says
Good morning Roxanne! I would imagine powdered pectin would work, but I've never substituted it. My concern is citrus jams are quite finicky and it may not set up. If it didn't you could do two things: 1. remove the jam from the jars, reboiling adding the liquid Certo and adding the jelly back into sterilized jars and reprocessing or 2. labeling it as syrup 😀 If you can find the liquid Certo I would start there.
Liza says
I always loved orange jelly! But the home-made is so much better than from a store! Thanks for the recipe!
Bowl Me Over says
You're welcome Liza, enjoy!!
Lola says
I love this jelly it is just so good. Will be making it very soon. Love it.
Bowl Me Over says
This jelly is amazing! You'll love it Lola!!
Lois says
This is just a fresh and lovely jam to put on your morning toast or wot your evening meal. Love it.
Bowl Me Over says
It really is the best - I think it's my favorite of the jams, all that bright fresh flavor is delicious!
Maricky Devenier says
Hi
My name is Maricky and I am from South Africa. I want to try this orange jelly recipe but could not find pectin, so I made my own. How much of the homemade pectin can i use for the recipe?
Bowl Me Over says
Hey Maricky, nice to meet you! I'm excited for you to try this recipe. I've never used homemade pectin, but the packets are three ounces each. So let's start there - I suggest starting with three to 3.5 ounces. This jam can take up to a week to set, so make it. Allow it to sit (don't flip the jars over, though it's so tempting!) Come back and let me know how it works ok? You're going to love this jam. It's a jar of sunshine!