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Blood Orange-Vanilla Bean Jelly

Source of Recipe


From "Better Homes & Gardens: Jams and Jellies"



List of Ingredients



• 2 cups freshly squeezed blood orange juice or orange juice
  
• â…“ cup freshly squeezed lemon juice
  
• â…” cup water
  
• 1 1.75-ounce package regular powdered fruit pectin or 6 tablespoons classic powdered fruit pectin
  
• 1 small vanilla bean
  
• 3 ½ cups sugar
  






Instructions



1. Pour orange juice through a fine-mesh sieve into a liquid measuring cup; discard pulp. Measure 2 cups juice, adding water if necessary. Transfer the orange juice to a 6- to 8-quart heavy pot. Pour lemon juice through the sieve into the pot; discard pulp. Stir in the â…” cup water and the pectin.
   
   
2. Split vanilla bean in half lengthwise. Use the tip of a paring knife to scrape out the seeds. Add vanilla seeds to juice mixture, whisking to distribute seeds evenly. Bring to a full rolling boil, stirring constantly. Stir in sugar. Return to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
3. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   Makes 4 half-pint jars
   
   






Final Comments


Drizzle this ruby red jelly over vanilla bean ice cream and top with fresh orange segments for a knockout dessert.