Blood Orange-Vanilla Bean Jelly

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4.5 by 3 people

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

Blood Orange-Vanilla Bean Jelly

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.
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Nutrition Facts (Blood Orange-Vanilla Bean Jelly)

  • Per serving:
  • 61 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 2 mg sodium ,
  • 16 g carb. ,
  • 0 g fiber ,
  • 14 g sugar ,
  • 0 g pro.
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