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94 SWEET SAUCES, JELLIES AND MORE
TRIPLE
CITRUS JELLY
6 navel oranges, peeled and halved
4 lemons, peeled and seeded
3 large grapefruit, peeled and quartered
2 cups sugar
3 tablespoons powdered pectin
3 (
1
2-pint) canning jars
1 Assemble KitchenAid
®
Slow Juicer with large pulp
screen. Juice oranges, lemons and grapefruit. Measure
4 cups juice; pour into 5-quart saucepan.
2 Whisk sugar and pectin in medium bowl; add to juice.
Bring to a boil over high heat. Boil 15 to 20 minutes
or until thickened, stirring frequently. Jelly is done
cooking when it forms thick layer on side of pan and
registers 221°F when tested with candy thermometer.
Transfer jam to clean, hot jars. Wipe off any jelly from
tops of jars; seal jars.
3 Meanwhile, fill stockpot with enough water to cover
jars; bring to a boil over high heat. Reduce heat slightly
to stop boiling; carefully lower jars into water. Add
additional water to fully submerge jars, if necessary.
Return water to a boil; boil 10 minutes. Carefully
remove jars from stockpot; cool on kitchen towel.
Store sealed jars at room temperature up to 1 year.
Makes 3 (
1
2-pint
) jars
49


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