Name: Dreamsicle Jelly Recipe
Prep time: 20 min
Cook time: PT-487943H41M59S
Total time: PT-487943H41M59S
Cuisine: American
Ingredients: 4 cups freshly squeezed orange juice; 4 cups granulated sugar; 2 vanilla beans, split and scraped; 1 pat of butter; 1 box pectin (optional—see Notes)

A bright, nostalgic jelly that captures the creamy orange-vanilla essence of a Dreamsicle. I find it perfect for spreading on toast, biscuits, or even spooning over desserts for a sweet and citrusy topping. Dreamsicle Jelly Recipe

Why You’ll Love This Recipe

I love this jelly because it feels like summertime in a jar. The orange juice brings a fresh burst of citrus while the vanilla adds that soft, creamy note that reminds me of a classic creamsicle. I can make this with or without pectin depending on what I have on hand, and I always enjoy how versatile it is—whether I use it on breakfast foods, pastries, or even as a glaze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups freshly squeezed orange juice
4 cups granulated sugar
2 vanilla beans, split and scraped
1 pat of butter
1 box pectin (optional—see Notes)

Directions

I strain the freshly squeezed orange juice through cheesecloth into a large pot.
I add sugar, the vanilla bean pods and their scraped seeds, and the pat of butter.
I bring the mixture to a hard boil over high heat.
If using pectin: I stir in the box of pectin and keep stirring until it returns to a hard boil, then boil exactly 1 minute.
If not using pectin: I keep boiling until it reaches 220°F (104°C) and hold that boil for 3 minutes.
I remove the pot from heat and take out the vanilla bean pods.
I ladle the hot jelly into sterilized jars, wiping rims clean before sealing.
I process the jars in a boiling-water canner for 10 minutes.
After removing the jars, I place them on a towel-lined counter in a draft-free spot. While cooling, every 10 minutes I flip them gently upside down and back upright so the vanilla specks spread evenly.
Once cooled, I check seals. Any unsealed jars go in the fridge, sealed jars go in the pantry.

Servings and timing

This recipe makes about 6–8 half-pint jars. I usually spend about 20 minutes preparing (plus time squeezing oranges), then 15–30 minutes cooking depending on whether I use pectin. Including cooling and setting, the process takes several hours from start to finish.

Variations

I sometimes swap part of the orange juice with tangerine or mandarin juice for a sweeter flavor.
I can use vanilla extract instead of beans if that’s what I have, though the specks from real beans look beautiful in the jelly.
For a creamier twist, I stir in a splash of coconut milk right before filling jars (this will shorten shelf life, so I refrigerate these batches).
I make a spiced version by adding a pinch of cinnamon or cardamom along with the vanilla.

Storage/Reheating

Once sealed properly, I store jars in a cool pantry for up to a year. After opening, I refrigerate and use within 3–4 weeks. If the jelly thickens too much in the fridge, I let it sit at room temperature for a few minutes or warm it gently to loosen.

FAQs

How long does Dreamsicle Jelly take to set?

I find that citrus jellies often take longer to set, sometimes even a full day or two, so I stay patient and let the jars rest.

Can I make this jelly without pectin?

Yes, I often make it without pectin by boiling the mixture until it reaches 220°F and holding that boil. It just takes a bit more time and attention.

Why do I flip the jars during cooling?

I flip them so the vanilla seeds don’t sink to the bottom. This helps the jelly look prettier with specks evenly throughout.

Can I use bottled orange juice instead of fresh?

I prefer fresh juice for the brightest flavor, but bottled juice works too as long as it’s 100% juice with no additives.

How do I know if my jars sealed properly?

I press the center of the lid—if it doesn’t pop back, the seal is good. If it pops, I refrigerate and use that jar first.

Conclusion

I love making this Dreamsicle Jelly because it transforms a childhood treat into something I can keep on my pantry shelf. The blend of orange and vanilla is timeless, and whether I spread it on warm biscuits, drizzle it over cheesecake, or simply enjoy it on toast, it always feels like a little jar of sunshine.