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Nutrition Facts
Serving Size 70 g
(Approx. 12 Servings)
Amount Per Serving
Calories 100 Calories From Fat 0
% Daily Value*
Total Fat 0 g 0%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 25 g 8%
Dietary Fiber 1 g 4%
Sugars 24 g
Protein 1 g
Vitamin A 2% Iron 2%
Vitamin C 35% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quick Blood Orange Basil Jelly
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

15 medium blood oranges, juice 14 oranges and reserve 1 orange to slice segments, set aside
2 small key limes, zest and juice reserved
1/2 cup(s) kumquat or mandarinequat slices, (very thinly sliced)
1/2 cup(s) sugar
1/2 cup(s) honey
2 Tbsp fresh basil, finely chopped
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Instructions

1
Add orange juice, lime juice, lime zest, kumquats, sugar and honey to a heavy saucepan over medium heat.
2
Bring to a simmer and cook for 30 to 40 minutes.
3
Add blood orange segments and basil to jelly and remove from heat. Stir through and pour into clean jelly jar. Place lid on jelly jar while hot and seal.
4
Chill in ice bath in refrigerator to chill quickly.
5
Chef's note: Delicious on toast, muffins or cheesecake. This is not a traditional jelly or jelly making method to preserve for long periods of time. Jelly will be a little runny and should be eaten within a week.

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