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Name: Blood Orange-Vanilla Bean Jelly
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 cups Orange Juice from fresh squeezed; 1/3 cups Lemon Juice; 2/3 cups Water; 6 Tbsp Pectin; 1 small Vanilla Bean; 3-1/2 cups Sugar

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INGREDIENTS

2 cups Orange Juice from fresh squeezed
1/3 cups Lemon Juice
2/3 cups Water
6 Tbsp Pectin
1 small Vanilla Bean
3-1/2 cups Sugar

INSTRUCTIONS

Directions

Instructions Checklist

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

NOTES

Nutrition Facts
Per Serving: 61 calories; carbohydrates 16g; sugars 14g; vitamin a 19.2IU; vitamin c 5.4mg; folate 3.2mcg; sodium 2mg; potassium 21mg; calcium 2mg.

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Blood Orange-Vanilla Bean Jelly

2 cups Orange Juice from fresh squeezed
1/3 cups Lemon Juice
2/3 cups Water
6 Tbsp Pectin
1 small Vanilla Bean
3-1/2 cups Sugar

Directions

Instructions Checklist
Step 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.

Step 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.

Step 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.

Step 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.

Step 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

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (71g)
Recipe Makes: 4 Servings

Calories: 71
Calories from Fat: 1 (1%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 43.7mg		2 %
Potassium 14.1mg		0 %
Total Carbohydrate 19.9g		6 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 18g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 71

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