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!
Homemade Orange Jelly is taste of sweet citrus sunshine in a jar!
Orange Jelly
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!
Orange jam – what’s your favorite way to enjoy it?
Citrus Jelly
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!
Grocery List for Mandarin Orange Jelly
- mandarins oranges
- lemons
- sugar
- liquid pectin
- butter
Is a mandarin the same as an orange?
No, they are different. Mandarins are smaller and sweeter than oranges. They have loose skin that is easy to peel.
You’ve seen bags of “Cuties” in the store, right? They would be perfect for this recipe! Cuties are a specific type of mandarines as are tangerines, both would be perfect for this recipe and delicious!
Is marmalade the same as jelly?
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.
Is orange jelly hard to make?
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 a 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. It can take up to 3-4 days for the jam to be completely jelled.
Sweet and delicious Sweet Mandarin Sunshine Jam is one of my favorites!
Orange Jam
Steps to make Orange Jelly Recipe
- 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 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 water bath for ten minutes to seal completely.
- Makes 7 to 8 pint jars of jelly.
More easy jam and jelly recipes to try!
- Peach Jam Recipe
- Low Sugar Homemade Apricot Jam
- Strawberry Jam
- Bam Bam Pomegranate Jam
- Christmas in July Pepper Jam
Love it? I knew you would!! Please share your comments below along with a five-star rating, you’ll make my day!
Be sure to tag me on Instagram @bowl_me_over or #bowlmeover – so I get to see all of your great pictures!!
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 fresh 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. Add the juice, sugar and butter to a large heavy bottom pan. Bring to a 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 into sterilized jars.
- Using a damp paper towel, clean 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 jars of Orange Jelly
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!
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!!
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!!
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.
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!!
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!
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/
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!
Julie Menghini says
I love your jams. You’re my go-to blog for these delicious jams and jellies!