Title: Orange Jelly
Categories: Toppings Preserve
Yield: 1 Servings

3/4	c	Lemon juice
2 1/4	c	Water
6		Whole oranges, sliced, peeling & all
		Sugar

Servings: 1

Combine lemon juice and water. Pour the lemon juice mixture over the orange slices. Let stand overnight. Boil until soft. Press through jelly bag and strain. To each 2 c of juice add 1 3/4 c sugar. Boil rapidly to jelly stage (220 degrees). To test, dip a spoon in the boiling jelly. It should drop from the side of the spoon in two drops which run together and slide of in a sheet from the side of the spoon. Remove from the heat at once. Skim off any foam and pour into sterilized half-pint jars. Fill to within 1/2 inch of top. Put on cap & screw band firmly tight. Process in boiling water bath 5 minutes.

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