 Sweet Blood Orange Jelly with Almond
Ingredients: 2 cups blood orange Juice, fresh squeezed 1 1/2 cups sugar, divided 1/2 cup Sure Jell, low sugar pectin powder 1 tsp almond extract 1 vanilla bean, split Directions: I took the leftover 2 cups blood orange juice from making marmalade earlier in the day and added to a stock pot with 1 cup of sugar and one cup of water. I split a vanilla bean and let that steep in the juice as it came to a medium boil. I then took another 1/2 cup of sugar and approx 1/2 cup of pink box low sugar sure jell and mixed those together in a bowl...I then went back to my juice and brought to a good boil and added remaining sugar/pectin in from bowl. bringing jelly up to a FULL boil (and removed vanilla bean) until the bubbles became larger. I then placed the pot on a cool burner while I preformed the "freezer plate test" and made sure - peeking back into pot that I could see what we call in our house "grammas pantyhose" forming on the top of the jelly ((((its like a haze that wrinkles if you rock the pot a bit, that tells me the jelly is setting up.))))) I returned the pot to burner for another few mins as I stirred in about a tsp of almond extract...then jarred, leaving 1/4 headspace, and water bathed for 10 mins (I add another 10 for my altitude) This made 3 half pint jars - exactly... Recipe & Photo by: Diane Baker for Canning and Cooking at Home Pinterest Pin: http://www.pinterest.com/pin/530510031080656587/ |
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