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
2kg blood oranges, zested and pressed (should yield 1l of juice)
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!