For us, lovers of good food, there inevitably comes a time when our creative juices dry up and our inspiration gets whisked out the window. Molly Deardorff shows us a wonderful way to get inspiration from other recipes utilizing what you have available in your kitchen. Molly took inspiration from a Marmellata di Mandarino recipe on the Seattle Times website and tried this recipe using Blood Oranges from this and last week’s box of good. Thank you for sharing Molly!
Makes about 1 quart*
2 ½ pounds mix of blood and navel oranges
2 ½ cups sugar, or more to taste
Juice of 2 to 3 lemons
1. Wash 2 or 3 of the oranges and zest them, carefully avoiding the white pith underneath. You should have about a tablespoon. Peel all of your fruit, removing as much of the pith and filaments as possible. Working over a bowl to catch the juices, cut each orange in half around its equator, and pick out any seeds. Place the halves along with any juice they’ve expelled in a food processor and process for about a minute, until you have a chunky purée.
2. Combine the orange purée, zest, sugar and lemon juice in a large, heavy saucepan. Bring to a boil over medium-high heat, then reduce the heat so it continues to boil gently. Allow the mixture to cook, stirring occasionally, until it sets, about 25 to 30 minutes. To test the set, place a saucer in the freezer for a couple of minutes, then drizzle a teaspoon of hot jam on it. Allow to cool, then run your finger through it. If it holds the trough, it’s set. Also taste for sweetness at this point; if you think it could use more, add a bit more sugar and cook another minute or two; do the same with lemon juice if the acidity needs some perking up.
Pour into hot, sterilized jars, seal tightly and process according to your preferred canning method. Or simply keep in a closed container in the fridge for up to a month.