Blood Orange Jam
Blood Oranges are a beautiful fruit that are named from their deep ruby, orange and pink flesh. Blood oranges have a sweeter taste than regular oranges, They are only available for a short time span each year, so why not take the opportunity to preserve nature’s goodness while we can? December usually marks the beginning of the season when grocery stores carry blood oranges, and the season runs for a couple of months. We like to use this delicious, beautiful jam on toast, sandwiches, pancakes, waffles, ect... This recipe is easy, and makes great use of this seasonal fruit. The jam is canned so you can enjoy the delicious fruit of your labor all spring, summer and fall!
Blood orange jam has such a beautiful color and unique flavor!
The first step is to remove the peels, leaving the bitter white pith behind. Simmer the peels.
Then, cut the pith from the blood orange and finely chop oranges. Then, it is time to put it all together!
Blood Orange Jam
- 5 blood oranges
- 2 1/2 cups water
- 1/2 tablespoon butter
- 1 box surejell pectin
- 5 1/2 cups sugar
- Use a vegetable peeler to remove zest from oranges. Finely chop the skin, and place in large pan with water. Bring to a simmer and simmer for 20 minutes, covered. Meanwhile, cut white pith off of blood orange flesh. Discard pith.. Finely chop blood orange flesh, making sure to remove any seeds you see and saving juice.
- After the 20 minutes, add finely chopped blood orange flesh and any juice, and simmer for 10 more minutes.
- Add butter and stir in pectin. Bring to a boil. Add sugar all at once, and cook and stir until mixture has reached a full boil. Boil for 1 minute, then remove from heat.
- Ladle the hot marmalade into jars, leaving 1/4 inch head space. Process in a boiling-water canner. Alternatively, place the marmalade in the refrigerator if you do not wish to preserve it in a canner.