This week I would like to share with you a wonderful recipe for Orange Juice Freezer Jelly that I got from a co-worker.
Patty was telling us about freezer jam she had made and brought in a container for me to take home and try. I served it to overnight company in the morning topped on toasted bagels with cream cheese.
It received many compliments and they also wanted the recipe. It is so easy to make and so refreshing.
What a treat to have in your freezer.
Patty's Orange Juice
2 cups reconstituted frozen orange juice concentrate or fresh orange juice
1/4 cup fresh lemon juice
4 1/2 cups sugar, measured into a separate bowl
3/4 cup water
1 box Sure Jell fruit pectin
Measure orange and lemon juices into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring for one minute. Add to juice mixture; stir 3 minutes or until sugar is dissolved and no longer grainy.
Fill clean containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to three weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
You can also substitute 1 1/4 cups water and one 6-ounce can frozen orange juice concentrate for the 2 cups of orange juice.
2 pounds lean ground beef
1 medium onion, chopped
1 clove garlic, minced
15 ounces tomato sauce
2 tablespoons chili powder, or to taste
Salt and pepper, to taste
8 flour tortillas
1 can cream of chicken soup
3/4 cup milk
2 cups cheddar cheese, shredded
Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and pepper. Heat thoroughly. Spray crockpot with Pam. Line with 2 tortillas. Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning with tortillas, meat mixture and cheese. Top with 2 more tortillas. Combine soup and milk. Pour over top of tortillas. Sprinkle with remaining cheese. Cook on low for 4-5 hours. Can also be baked in casserole dish in oven at 350 degrees for 45 minutes.
Bud's Lemon Fruit Sauce
1 cup sugar
2 eggs, beaten
1 cup fresh lemon juice
Put all ingredients in saucepan. Cook to boiling. Boil 3 minutes stirring constantly. It thickens as it cools. Store in the refrigerator. Serve over fresh cut up fruit or your choice as this tastes wonderful on all fresh fruit.
GARY'S TIP: To keep celery fresh for a longer period of time wrap it in aluminum foil and place in the refrigerator.
FOOD FOR THOUGHT: Our lives improve only when we take chances -- and the first and most difficult risk we can take is to be honest with ourselves.
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