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


Yield: 4 half-pint jars

3 cups freshly squeezed orange or tangerine juice
1 cup kumquat skins, pulverized in a food processor, or finely minced by hand
1/3 cup Gr. Marnier liqueur
1 package Low Sugar SureJell®or Bell® pectin powder
7 individual packets Splenda®

1. Squeeze and measure the juice.
2. Wash and remove the outer skins from the kumquats, discarding the centers. Pulverize in a food processor, or mince fine by hand.
3. Place together in a pot and bring to a boil, stirring. Reduce heat to low and cook 10 minutes, stirring often.
4. Stir in the Gr. Marnier.
5. Stir in the pectin, a little at a time, to avoid lumps. Bring to a boil.
6. Add the Splenda® all at once, stirring. Bring to a complete boil. Boil, stirring, exactly 1 minute.
7. Remove from the heat and fill the sterilized jars according to the package directions on the pectin.

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