SPLENDA
Baked Cranberries Buffet Kumquat Marmalade
Baked Cranberries Kumquat Orange
Banana Sorbet Limoncello
Blueberry Sorbet Mint Apple Jelly
Candied Carrots Sugar Free Mint Sauce
Cantelope Sorbet Splenda Measurements
Cole Slaw Sugar Free Blueberry Pie


KUMQUAT MARMALADE

Yield: 6 half-pint jars

4 cups pulverized kumquat skins (approximately whole kumquats) or lbs
1/2 cup orange juice
2 cinnamon sticks
7 packets Splenda®
1/2 package SureJell® pectin

1. Bring whole kumquats to a boil in water to cover. Boil 5 minutes, covered. Drain and cool.
2. Remove centers of kumquats, leaving just the skins. Pulverize in a food processor as fine as possible.
3. Return to the pot. Add orange juice and cinnamon sticks.
4. Bring to a light boil, stirring to protect the bottom of the pot from burning. Reduce heat to medium-low and continue to cook, covered, for 20 minutes. Stir often.
5. Stir in Splenda®. Stir in Sure Jell® and bring to a boil, stirring constantly. Boil 1 minute only. Remove from heat and fill sterilized jars.
6. Seal the tops tightly and turn jars upside down for 5 minutes.

Go Back to Home Page

Tune in to
• Comcast Channel 22
• Brighthouse Channel 199
• Florida Cable channel 4

to watch Valerie Hart interview chefs in their kitchens in "The Back of The House". See Lake Front TV for showing times.

Food Protection Manager Certification Examination Exp. 9/14/2015