Creamsicle Jelly

We love Marisa McClellan’s blog Food in Jars. She pickles and preserves just about anything you can think of and her blog is fun to read with beautiful photos.  After following her blog for over a year we finally had the opportunity to try one of her recipes.

It all came about after we attended a Raw Cooking workshop by Chef Alina in a wonderful shop in Boca Raton’s Mizner Park called The Spice and Tea Exchange. They sell all sorts of exotic spices and herbs, flavored and gourmet salts, flavored sugars and teas of course. They also make custom blends sold in grinders like Florida Sunshine and Bakers Delight which are among our favorites. There is so much to see in this small shop, its fun to browse and get inspired. After the work shop the manager Sophie gifted us with a big bag of peeled oranges because they only use the peel in the Florida Sunshine custom blend. What can you do with 2 dozen peeled oranges?

Harvey Wallbanger

Our first thought was inviting friends over for Harvey Wallbanger that retro 60’s cocktail you might remember? It’s basically just a screwdriver topped with Galliano tasting sort of like a creamsicle ice cream bar. When we came across the creamsicle jelly recipe we knew that what we had to make. It seemed easy and the picture on her blog showed a beautiful jar filled with a glossy light orange jelly with the flecks of the vanilla seeds that looked so delicious. The recipe is nothing more then boiling the orange juice with 2 vanilla beans, sugar and adding liquid pectin at the end. The one thing you need is a candy thermometer but once you have that you are all set.

It was so easy and delicious and makes for such a pretty home made gift. Check out her blog, its fun to read her recipe list to just see what she jars, get inspired to preserve and pickle. Let us know what you make please!

*Note: the jelly needs to cool overnight and then sets; do not panic like we did when it does not set immediately!