Orange Jelly
Tart, sweet, fresh - like having oranges on toast!
  1. To the lemon juice, add 2 ¼ cups water - (yielding 3 cups liquid)
  2. Slice the oranges and place into a non reactive 5 quart pot or container.
  3. Pour the lemon juice/water mixture over the orange slices and allow to stand overnight – or eight hours.
  4. In the morning, or after eight hours, boil the oranges until soft.
  5. Press through a jelly bag and strain.
  6. Measure the juice, and for each two cups of juice, add 1 ¾ cups granulated sugar.
  7. Bring the juice/sugar mixture to a boil, and boil rapidly to the jelly stage. To test for the jelly stage, dip a cold metal spoon into the jelly. Draw your finger across the back of the spoon. If it leaves a clean, open trail, the jelly is done. (This is usually about 220 degrees on a candy thermometer.)
  8. Pour the jelly into sterilized canning jars, filling to within 1/2 inch of the top.
  9. Wipe rims, put on cap and screw band firmly tight.
  10. Process in boiling water bath for 5 minutes.