Waterbath Canning

YOU WILL NEED:4 cups prepared orange juice (32 oz)3 Tbsp Ball® RealFruit™ Low or No-Sugar Needed Fruit Pectin1/2 tsp. butter or margarine, optionalUp to 3 cups sugar, 1-1/2 cups SPLENDA® No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional)3 to 5 Ball® (8 oz) half pint glass preserving jars with lids and bands 

DIRECTIONS:PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.COMBINE orange juice with pectin, gradually stirring in the pectin. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.ADD artificial sweeteners (other than SPLENDA® No Calorie Sweetener, Granular) as desired, if using. Remove from heat. Skim foam if necessary. OR ADD sugar, SPLENDA® No Calorie Sweetener, Granular, or honey according to the specified amounts listed above. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.LADLE hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Canning Orange Jelly

| BexarPrepper |
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