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Citrus Jelly

Until recently, jam and preserving time was the late summer. Big baskets of warm and fragrant fruit, thin-skinned and glossy, sweet and full of good premises. Peaches, apricots, plums, but above all there were blackberries, queens of jam, picked one by one from the brambles down the field, one in a basket and one into the mouth, hands and teeth black, enormous smiles. Making jam means to close in a jar the last summer sun, the long and sultry days, the refreshing shadow and the afternoon iced tea.

Then, time over time, reading blogs and looking through cookbooks – that have quietly filled every empty space in my room – I wanted to live again that satisfaction in other times of the year. Stir jam, let it simmer softly, hear it muttering, close jars, hear the sound of vacuum and hand write the labels one by one, recognizing in each jar a little of you. Maybe I arrived last after a long succession of foodbloggers who have experienced – successfully – jams, confitures and marmalades all year long, but, as they say, better late than never, right?

And given the nature of my winter, what could I chose to make marmalade, or better, jelly, better than citrus? I got the inspiration once again, as for black tea wafers, from the now beloved Delicious:Days, trying two versions, one better than the other. I used for the first time pectin (the 2:1) and I found myself extremely satisfied not only with the significantly reduced cooking time, but most of all because the fruit – or the juice in my case – remained fresh as just picked/squeezed.

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Citrus Jelly

Course Preserves
Author Giulia


  • citrus juice, *, 1 litre
  • caster sugar, 500 gr
  • pectin 2:1, 25 gr
  • vanilla, 1 pod


  • Squeeze citrus fruit, pour the juice through a fine sieve and put it into a large pot together with sugar, pectin and vanilla pod, split in a half. Stir well and bring to a boil. Keep it at a rolling boil over medium to high heat for 5 minutes and stir occasionally. Remove from the heat and remove the pod as well. It will seem way to liquid, but don't worry, it will ger firmer and jelly as soon as it will get cold.
  • Fill the juice into the jar and close them tightly. Use sterilized jars (wash them into boiling water). Close them , put them into a large pot (use a table cloth to separate them) and cover them with water. Bring it to the boil and let it simmer for 20 minutes. Remove from the heat and let the jars cool completely into the water. You can store your jelly in your cupboard for months and months, and when you’ll open the jar it will be as fresh as just squeezed!


(*) Once I used only blood-oranges (more or less 8 beautiful and huge oranges) having a beautiful ruby red jelly, sweet and fruity, once insteas I queezed 4 pink grapefruit + 4 oranges + 2 tangerines, a combinations that created a joyful orange jolly. Tasting this, you could feel the at first the bitterness of the grapefruit, then a little sour due to oranges and at last a sweet closure with the tangerines.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!


The only problem will be to resist from eating it, because it is really light, fresh and nicly citrusly… I have already finished and scraped till the last crumb all of my 10 jars! So, pick the last oranges, tangerines and grapefruits and try to preserve their strong character for the upcoming months. It is delicious spread on a sponge cake with whipped cream or on toasted bread in the morning.

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This Post Has 7 Comments
  1. Juls, ma quanto cucini?? Incredibile…quando vieni dobbiamo cucinare insieme! I don’t like jam but will try this recipe, looks inviting! Bacioni

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