Sunday, February 20, 2011

Homemade Blood Orange Jam

I hope this recipe comes  still in time....

because usually the good quality sicilian blood oranges are sold  by the end of February. If nevertheless you decide to have a try in your own kitchen, you should start  NOW with the adventure race in search for the last organic blood oranges. I promise it's worth the effort: this Jam is to die for!

"La Marianna" is not organically grown. I bought 1kg of organic oranges ( for peel and juice) and 1kg of the regular "Marianna" (for juice).

peel, pulp and juice

The recipe

2kg      blood oranges, zested and pressed (should yield 1l of juice)
500g    sugar
2 tbs    apple pectin
100ml freshly pressed lemon juice

Instead of sugar and apple pectin, you may use 500g of  "2:1 sugar" containing already the pectin.

Zest the organic oranges with a zesting tool. Then squeeze the oranges  and the lemon. Add also the pulp of the oranges. Add the zests of 2 oranges. Should yield 1l altogether.
Add sugar and apple pectin, bring to boil stirring constantly. I cooked the mixture for 10 minutes always stirring. If you are not sure if the jam is ready, place a small amount on a chilled plate. If it wrinkles 
the jam is ready to be filled in glasses.

Spread  the remaining zests on a baking paper, sprinkle with sugar and let them dry during the night.
Next morning you'll find a most delicious candied treat!

1 comment:

  1. this looks so delicious! by the way your blog is very beautiful and it's very cool that you only post pictures you took yourself. I LOVE IT!! :)