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Blood Orange-Vanilla Bean Jelly

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  • Makes: 52 servings
  • Serving Size: 1 tablespoon
  • Yields: 4 half-pints
  • Prep: 45 mins
  • Process: 5 mins

Blood Orange-Vanilla Bean Jelly

Ingredients

Directions

  1. Pour orange juice through a fine-mesh sieve into a liquid measuring cup; discard pulp. Measure exactly 2 cups juice, adding water if necessary. Transfer the 2 cups juice to a 6- to 8-quart heavy pot. Pour lemon juice through the sieve into pot; discard pulp. Stir the 2/3 cup water and pectin into juice mixture.
  2. Split vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the tiny seeds. Add vanilla seeds to juice mixture, whisking to distribute seeds evenly.
  3. Bring mixture to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  4. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 4 half-pints.

Nutrition Facts (Blood Orange-Vanilla Bean Jelly)

    Per serving:
  • 61 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 2 mg sodium,
  • 16 g carb.,
  • 0 g fiber,
  • 14 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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