Blood oranges are a very special product. They have this wonderful balance of spiciness and sweetness, and of course they look incredibly good. We're so lucky to get them this time of year when it's cold and dark outside - they bring a touch of color and sunshine to the winter and remind us of sunnier times. And blood orange jam is so pretty and so delicious! Try our simple recipes and you will definitely be amazed!
Easy blood orange jam without canning
This delicious blood orange jam can be prepared in just 15 minutes and brings a little sunshine to the breakfast table!
Ingredients:
2⅓ cups prepared fruit (you will need 6-10 blood oranges depending on size), you can also use a mix of navel and blood oranges
860g sugar, measured in a separate bowl
180g water
1 can of powdered fruit pectin
2 tablespoons fresh lemon juice
Instructions for preparation:
- Rinse clean jars (or plastic containers) and lids with hot water or put them in the dishwasher. Dry thoroughly. Wash the oranges well and dry them with a clean cloth or paper towel.
- Remove the colored peel (only the colored part, not the white pulp) from 6 oranges using a small zester or vegetable peeler. Then cut the peel into thin slices or chop it finely.
- Cut off the top and bottom parts of the peeled oranges. Then cut off the remaining white core.Jede OrangeHalve and remove the white core. Roughly chop the remaining fruit, reserving the juice and discarding the seeds.
- Measure exactly 2⅓ cups of the fruit mixture into a large bowl. Stir in sugar until well combined (mixture will now be grainy).
- Heat in the microwave on high for 3 minutes. Stir the mixture well until the sugar has dissolved. (As an alternative to microwaving, combine the zest, chopped oranges, juice and sugar in a large saucepan. Bring the mixture to a boil and cook for 30 seconds, then remove from the heat and proceed as below described with the pectin).
- Combine water and pectin in a medium saucepan and bring to a boil over high heat, stirring constantly. Cook and stir for 1 minute.
- Add the hot pectin and lemon juice to the fruit mixture and stir for 3 minutes.
- Immediately fill the prepared containers to within half a centimeter of the top edge. Wipe the top edges of the containers and immediately close them with lids. Let stand at room temperature for 24 hours. The jam is now ready to use. Store in the refrigerator for up to 3 weeks or freeze additional containers for up to 1 year. Thaw in the refrigerator before use.
Delicious jam with lemon
This blood orange jam is surprisingly easy to make. It's as delicious as it is pretty.
Ingredients:
900 g blood oranges
1 large lemon
710 ml water
800 g granulated sugar
Directions:
- Halve the oranges and lemon lengthwise and then quarter them, also lengthwise.
- Cut the quarters crosswise into very thin slices and discard the end pieces with the thick pulp.
- Place the fruit in a large bowl and cover with the water. If the water does not completely cover the fruit, add a little more water. Put a small plate onput the fruits, so that they are not under water.
- Place in the refrigerator overnight.
- Discard the seeds and place the fruit and water in a pot.
- Bring to a boil over medium-high heat. Reduce heat to medium-low to reach a simmer.
- Cook until the skin of the fruit is very soft, about 40 minutes.
- Add the sugar and bring to the boil again.
- Let it cook for about 25-30 minutes.
A recipe with aromatic spices
This zero-waste recipe uses every last bit of fruit to get a hint of the delicious citrus on your tongue.
You need:
a large pan
a sieve
a thermometer or probe
a square of muslin cloth
Sterilized jars
Ingredients:
1kg blood oranges
1 kg preserving sugar
1 liter of water
Cinnamon, fresh rosemary or additional flavors of your choice
Method of preparation:
- Quarter the oranges and squeeze all the juice through a sieve into the pot.
- Remove all the pulp and the inside of the shell, then place in the square of muslin and add the aromatics.
- Cut the peels into strips – thin or coarse, depending on your preference.
- Add water and sugar to the pot with the juice and bring to a boil.
- Add the peel strips to the pot, bring to a simmer and cook until the temperature reaches 105°C.
- If you don't have a thermometer, keep a cold plate in the fridge with something on itGive jamto check whether it has set.
- Pour into jars and seal while hot: While they are still hot, put the lids on and turn the jars upside down to seal them tightly. Allow to cool. The jars last up to six months.
