Orange Creamsicle Jelly

There aren’t many foods I enjoy more than a slice of toasted bread (homemade, of course) topped with a little butter and jam, which is why I always enjoy experimenting with different recipes for jams and jellies. Not only do my homemade fruit preserves make it possible to store the flavor of summer all year long, but they keep my morning toast interesting, and that’s very important to me.

I know I’ve already shared several recipes with you from Marisa’s blog, Food in Jars, but this recipe for orange creamsicle jelly is one of my absolute favorites. It’s tangy, sweet, and flecked with vanilla seeds that give it an amazingly smooth flavor. I made a small batch with freshly squeezed oranges a few weeks ago, and I’ve been smearing it over my toast ever since. And because it’s so good, I plan to add this recipe to my normal canning rotation each year, not only for myself, but to give as gifts to all my friends and family so they can taste it for themselves. Something this delicious should be shared with as many people as possible.

To follow Marisa’s recipe for creamsicle jelly, check out her amazing blog, or read below:

Creamsicle Jelly
Makes 2 pints

blog ad 1

• 4 cups freshly squeezed orange juice
• 4 cups sugar
• 2 vanilla beans, split and scraped
• 1 packet liquid pectin (half a box)

Combine orange juice, sugar, vanilla bean scrapings and beans in a large pot, and boil over high heat. Using a thermometer, bring the temperature up to 220 degrees. Continue to cook for at least 30 minutes, or until the liquid has reduced in volume by half.

When the volume has reduced and the temperature is at 220 degrees, add the pectin. Stir constantly and cook for another 2-3 minutes. Remove from heat.

Remove the vanilla beans from the pot and pour jam into sterilized jars. Wipe rims, apply lids, and screw on bands. Process in a boiling water canner for ten minutes.

Remove jars and place on a towel-lined countertop. Allow them to cool to room temperature. Check the seals, and store any unsealed jars in the fridge. Store the sealed jars in a cool, dry place.

This jelly is delicious over toast or stirred into yogurt.

blog ad 2

To package my creamsicle jelly, I used half-pint jars that I labeled with marigold colored tags and labels in the style Candystripes.

Helpful Links

More homemade jams and preserves by Lindsay Jewell…

Shop Our Food/Craft Collection:

Food/craft labels
Food/craft tags
Canning Labels

Lindsay (114 Posts)

Lindsay is a writer/blogger from Oregon who loves crafting, cooking, gardening, and simple living. You can find her writing about all of this and more on her blog A Wooden Nest.


  1. Do you really need that much sugar? I can’t feel good using more than a cup of sugar in anything lol! I would never use an artificial sweetener. Would the recipe still gel up with less sugar?

  2. Hi Cindy. To answer your question about the sugar, I think you can definitely play around with reducing the amount. Just keep in mind that it might take longer to reach the 220 degrees F needed before you can add your pectin. Also, it might not taste quite as creamsicle-y, if you know what I mean. Still, I think it’d be worth a try! Please let me know how it goes for you!

    Hey Kendra: Lets see… I’m assuming your container is full of powdered pectin. Marisa from (the author of the recipe) suggests you can use half a packet of powdered pectin instead of the liquid stuff, so I’m guessing you could get away with using about 2 tablespoons.

    Hope that helps!

  3. I have made this recipe before several times, after adding a package of liquid pectin you need to continue to boil for an additional 20 to 25 minutes, other wise it will not set up. I don’t know why it takes longer, but when I did not boil it longer it always failed. I would also not reduce the sugar because the orange juice is tart and the pectin is sour, the sugar balances it out. It is the best tasting jelly I have ever made and people ask me for more of it all the time.

Leave a Reply