Orangehoneyjelly Food

ORANGE JELLY

Steps:

• Place your jars into your canning pot, fill with water and bring to a boil. Because this jelly is only processed for five minutes, you need to add this jar sterilization step.
• Put your lids in a small pot and bring to a very gentle simmer (180 degrees) while you make the jam.
• In a large, non-reactive pot, combine the sugar and orange juice and bring them to a boil. Cook at a boil until they're greatly reduced. Using an instant read thermometer, watch until the pot reaches 220 degrees (this is important. Skip this step and you'll end up with orange syrup in place of your jelly). Add the liquid pectin and allow to boiling for an additional five minutes (the goal is to reach 220 degrees again and maintain it for at least three minutes).
• Pour the jelly into prepared jars. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for five minutes.

ORANGE JELLY

Steps:

• Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly., Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.

HONEY ORANGEADE

Steps:

• Fill four 12-ounce glasses with ice. Divide the Orange Honey Syrup among the glasses, then top with the seltzer. Stir to combine and garnish with orange slices.
• Stir together the orange juice, orange peel and honey in a small saucepan over medium heat until the mixture is hot and the honey has dissolved. Remove from the heat and let come to room temperature.

HONEY ORANGE BUTTER

Steps:

• In a bowl, combine all ingredients well. Season with salt or more honey, as desired.

ORANGE-HONEY JELLY

Steps:

• Combine orange peel, orange and lemon juices, wine and pectin.
• Bring to full rolling boil and stir in honey immediately.
• Return to rolling boil, and boil for 3 minutes, stirring constantly.
• Remove from heat and skim.
• Pour into jars and seal.

BASIC HONEY JELLY

Steps:

• Heat honey and water to boiling, stirring constantly. Add liquid Fruit pectin and bring back to boil. Allow to cool in jelly jars.

ORANGE JUICE JELLY

Steps:

• Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

ORANGE JELLY CANDIES

Steps:

• Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly.
• Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set.
• Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container. Yield: 81 pieces.

ORANGE HONEY CAKE

Steps:

• Coat with nonstick spray or grease two 9 by 5-inch loaf pans.
• Line the bottom of each pan with a small piece of wax paper cut to fit; then spray or grease the paper.
• Set the pans aside.
• Preheat the oven to 325 degrees.
• Put the hot water into a 2-cup measuring cup or a small bowl.
• Add the instant coffee granules, and stir until they are dissolved.
• Stir in the orange juice concentrate to cool the coffee.
• Set aside.
• Measure out the cinnamon, allspice, salt, baking powder and baking soda, and place in a small custard cup or on a piece of wax paper.
• Set aside.
• Measure the flour by spooning it into the proper-size measuring cups, and leveling off the top.
• After measuring the flour, sift it onto a large piece of wax paper or into an extra bowl.
• (Sifting is necessary as tiny lumps may not beat out during the mixing process and will appear in the finished cake.) Put the eggs, oil, sugar, and honey into a large mixer bowl.
• With an electric mixer at medium speed, beat them together until completely combined, about 2 minutes.
• Add the spice mixture, and beat until combined.
• Beat in about a third of the flour, then a third of the orange-coffee mixture, repeating twice until all the ingredients are added.
• Beat on low speed until the flour is completely mixed in, scraping the bowl if necessary.
• Then beat the batter on high speed for 1 to 2 minutes or until it is very smooth.
• The batter will be thin.
• Pour the batter into the prepared pans, dividing it evenly.
• Bake the cakes at 325 degrees for about 60 to 70 minutes, or until a toothpick inserted into the center of each cake comes out completely clean (test both cakes).
• If there is a wet spot in the center of the top of a cake, bake it a few minutes longer.
• Remove the cakes from the oven, and let them cool for 1 hour in their pans on a wire rack.
• The sides of the cakes should shrink away from the pans a little.
• Run a knife around the sides of each cake to loosen it; then turn the cake out of its pan, and peel the wax paper from the bottom.
• Invert the cakes so the tops are facing upward.
• Cool the cakes completely on the wire rack.
• Wrap the cooled cakes well for storage (use sturdy plastic wrap and/or heavy-duty foil).
• If the wrapped cakes are allowed to “mellow” overnight, their taste and texture will improve, and they will be easier to slice (a serrated bread knife works best).
• The tightly wrapped loaves can be kept at room temperature for up to 4 days, or they may be frozen for several months.
• (Defrost, wrapped, at room temperature, before slicing and serving.) To serve, cut each loaf crosswise into slices, and arrange the slices, slightly overlapping, on a tray or platter.

ORANGE JELLY

Steps:

• Make simple syrup: Place sugar in a saucepan, add 1/2 cup water, bring to a simmer and cook just until sugar dissolves. Allow to cool to room temperature.
• In a bowl, mix orange juice and simple syrup. Place gelatin in a small metal bowl or 1-cup metal measuring cup and pour 1/4-cup orange juice mixture over it to soften. When gelatin is soft, place bowl or cup in a shallow pan with simmering water below rim of bowl or cup. Let water simmer until gelatin mixture liquefies. Slowly whisk liquid gelatin into rest of orange juice mixture. Stir in 1/2 cup water.
• Divide orange pieces among 4 4-ounce or 6 3-ounce metal or silicone molds. Pour orange juice mixture into molds. Refrigerate until firm, at least 4 hours. Unmold onto a flat surface, like a baking sheet, by first dipping molds in hot water for count of 20. Return to refrigerator for at least 1 hour before serving. Serve with Campari jellies.

ORANGE-ANGEL JELLY ROLL

Steps:

• Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. Prepare cake mix batter according to package directions; spread evenly into prepared pan. , Bake at 350° for 18-22 minutes or until cake springs back when lightly touched. Cool in pan for 5 minutes. Carefully run a knife around the edges of the pan to loosen cake. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the orange juice, orange extract, orange zest and food coloring if desired. Fold in whipped topping., Unroll cake; spread marmalade to within 1/2 in. of edges. Spread whipped topping mixture over marmalade to within 1 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with additional confectioners' sugar. Garnish with orange curls. Refrigerate leftovers.

ORANGE SHERRY JELLY

Steps:

• Place the gelatin in the bottom of a small saucepan and add the cold water to soften. Add the boiling water and stir until the gelatin is dissolved. pour dissolved gelatin into a bowl and cool for 3-5 minutes. Add fruit juices and sherry.
• Transfer to a dessert bowl or a large jelly mould. Chill thouroughly before unmoulding.

ORANGE JELLY CANDY

Steps:

• Mix together 2 cups sugar, water and gelatin in sauce pan.
• Boil 15 to 20 minutes, until mixture forms a short thread; remove from heat.
• Add the juices and salt to hot mixture.
• Let cool.
• Add the zests.
• Pour the mixture into a 9x5 inch pan that has been rinsed with cold water.
• Let stand for 4 hours until very firm.
• Run a blunt knife that has been dipped in water around the sides of the pan.
• Invert a baking sheet over the pan; turn over.
• Using a serrated knife dipped in cold water, cut candy into cubes; sieve powdered sugar over them.
• Roll cubes to coat generously.
• Arrange candy on cake rack; cover and let dry for several hours.
• Store in cardboard box or wrappped in paper bag.

ORANGE JELLY

Steps:

• Pour cold boiled water over gelatin (1 part gelatin: 9 parts water) in a small saucepan. Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Remove from heat.
• Peel orange and chop the peel finely, sprinkle with sugar and set aside for a half an hour. Remove the sections from the orange and set aside.
• Put the rest of sugar in the pan, add 1 1/2 cup water and bring to boil.
• Add gelatin mixture to syrup and the finely chopped orange peel.
• Stirring syrup regularly with a spoon, bring to boil on low heat and add the orange juice.
• Strain syrup, cool down and pour half into molds. Let congeal, then put the orange sections on top and pour the other half of the syrup over the orange sections.