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Preserving: Minneola and Blood Orange Jelly

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Preserving: Minneola and Blood Orange Jelly

The perfect preserving: minneola and blood orange jelly recipe with a picture and simple step-by-step instructions.

  • 650 g Mineolas
  • 700 g Blood oranges
  • 1 piece Lemon fresh
  • 1 packet Preserving sugar 2: 1
  • 1 pinch Ground cardamom
  • 1 pinch Clove powder
  1. Squeeze the mineolas, blood oranges and lemon. Then pour juice into a large saucepan. (I add the pieces of fruit that come into the juice when you squeeze it to get an even fruity taste. You can also pour the juice through a sieve, then you get a clear juice / jelly.)
  2. Add gelatin sugar and spices and stir.
  3. Bring to the boil, stirring constantly, and cook for approx. 4-6 minutes.
  4. Then fill the twist-off glasses and briefly turn them upside down.
Dinner
European
preserving: minneola and blood orange jelly

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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