Grapefruit White Balsamic Jelly

Ingredients

• 4½ cups The Anointed Olive Grapefruit White Balsamic
• 2 cups granulated sugar
• 1 (3-ounce) pouch liquid fruit pectin

Directions

1. Pour the Grapefruit White Balsamic into a large, heavy-bottomed saucepan with a capacity of at least 6 quarts.
2. Add the sugar and stir until thoroughly combined.
3. Bring the mixture to a full rolling boil over high heat, stirring constantly. A full rolling boil will continue bubbling even while the mixture is being stirred.
4. Stir in the liquid pectin. Return the mixture to a full rolling boil and boil for exactly 1 minute, stirring constantly.
5. Remove the saucepan from the heat and skim away any foam that has formed on the surface.
6. Carefully ladle the hot jelly into clean, heat-safe jars, leaving approximately ¼ inch of space at the top.
7. Allow the jars to cool before covering and refrigerating. The jelly will continue to thicken as it cools.

Serving Suggestions

Try Grapefruit White Balsamic Jelly:

• Spread over toast, biscuits or English muffins
• Paired with brie, goat cheese or cream cheese
• Served alongside roasted pork or poultry
• Added to a cheese or charcuterie board
• Brushed over baked brie as a simple glaze

For shelf-stable canning, use a tested recipe and follow its specified boiling-water processing time and altitude adjustments. The original eight-minute direction does not match standard published processing schedules. National Center for Home Food Preservation