This is my first attempt at making jelly. Getting knee deep in pectin and the whole process always freaked me out, but this is super easy and no pectin is needed to get the jelly to set up. I was so inspired after spending the day with the family who runs Countryside Citrus, in Vero Beach, Florida. They brought me down to their gorgeous grove to shoot a segment for The Weather Channel.
I’ve never see a fruit like this— Honeybells are basically the love child of tangerines and grapefruit. Super juicy and sweet– nectar of the Gods kinda good! And they’re only in season in January, so order yours now! You’ll be so happy you did!
And, um, by the way, this marmalade was so dang good, I gave up my low-carb mantra for 3 days and feasted on grilled, buttered bread with the Honeybell marmalade. OOOHHHHHEEMMMMGGGGG.
- 5-6 Honeybells
- 1 cup Honeybell rind cut into matchsticks
- 1 cup water
- 2 cups sugar
- 1 Tb vanilla
- 2 Tb fresh ginger
- With a sharp paring knife, remove the peel and white pith of the Honeybells. Cut the peel into thin matchsticks. Cut up the Honeybells and remove the seeds. Place Honeybells in food processor and pulse for 2 minutes. Pour the pulp into a pool, add the peel and put in the fridge for 3 hours-- overnight is fine.
- Pour the pup, peel and water into a heavy pot. Add sugar, vanilla and ginger and bring to a boil. Keep boiling for 30 minutes, making sure the bottom of the pan doesn't burn.
- Prepare the jars. Sterilize 3 half pint jars and bands. I just simmered them in hot water for about 5 minutes. Spoon the marmalade into jars, leaving about 1/2 inch from the top.
- Place in a pot with a rack and cover with 2-3 inches of water. Bring to a boil and boil for 10 minutes. Remove the jars and place on a rack to cool.