The beautiful blood orange has very short season in late winter (Dec – May but often much shorter in the UK). I scoop them up when I can and make them last by using them for marmalades/jams, curds and delicious cakes.
There are absolutely quicker ways of making jam with blood oranges but I roughly follow a Seville orange marmalade recipe as it produces a lovely, thick, dark, peel heavy end result which is super gorgeous on morning toast.
Blood Orange Jam
- 1 kg whole oranges
- Roughly 500 g granulated sugar
- juice of 1 lemon
- Softening the peel Wash oranges and place into a large saucepan. Fill with enough water to cover them well. Simmer for 1 hour, change the water and simmer for a further ½ to 1 hour until the oranges are super tender.
- Remove the oranges and let them cool. Once cool, scoop out the pulp (getting rids of pips). Slice around 100g of peel and cut into shreds
- For every 100 g pulp, allow 150g granulated sugar and 125 ml of the reserved liquid. Put the pulp, cut peel, sugar, lemon juice and liquid into a large saucepan and boil!
- Once at setting point, remove any scum and leave to cool a little (15 mins or so).
- Give it a stir to make sure the peel in all the right places and pour into sterilized pots.
- As an extra boost this time around I added a squirt of Little Pod’s vanilla paste to a couple of the jars. I can’t wait to crack open those jars!
