• 5 Ratings

Try this blood orange jelly recipe stirred into oatmeal, spread on toast, or atop a bowl of ice cream. The homemade jelly is remarkably versatile (and delicious!).

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • 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

61 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 2 mg sodium. 21 mg potassium; 16 g carbohydrates; 0 g fiber; 14 g sugar; 0 g protein; 0 g trans fatty acid; 19 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 2 mg calcium; 0 mg iron;


5 Ratings
  • 5 star values: 4
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  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0