Blood orange marmalade

a_IMG_3629
Oranges is a must for Easter in Norway. And with tradition comes specials at the supermarkets. Recently, we’ve kept finding blood oranges on special when doing grocery shopping. This has left a little bit if challenge on how to use these little sweet wonders to make tasty food. My last attempt was actually to make some citrus marmalade. And now I can’t wait to try eat it.


 
 
 

Delicious jam on homemade pancakes

Delicious jam on homemade pancakes

This vibrant orange and delicious marmalade is perfect for fresh bread over Easter or even to spread on hot cross buns. It is easy to make and the recipe makes 6 small jars, so you’ll have marmalade for a while, or to use as little presents for friends and family.

Curious little helping hands

Curious little helping hands

Involve your kids:
While working with the fruit, it is a good opportunity to involve the kids. My almost 2 year old was fascinated by the different colors and textures and was eager to get his hands on some of the fruits. Giving them the opportunity to touch, help and taste is extremely important in opening their mind towards trying out new foods. He happily ate some of the blood orange while I was cutting up and juicing the rest.
When making jams and marmalade, I would keep them at very safe distance when sterilizing and pouring into the jars. Before this part though, they should be welcomed to join.

Checking the texture of the citrus

 

a_IMG_3640

I have made the marmalade fairly sweet and child friendly in flavor, hoping that the little monkey’s will like it too. You can easily make it more bitter if you like that taste by adding a bit more zest and even cook it with some of the skin and white parts (but remember to cook that in something you can take out. Cloth, tea sieve or similar).

 

Recipe:
4 blood oranges (zest of one of them)
1 normal orange
1 lemon (juice only)
1 lime (juice only)
250 ml water
1/2 vanilla bean, halved and scrape out the seeds with the back of a knife.
350 grams jam sugar (sugar with added pectin)

The cut blood oranges and orange

The cut blood oranges and orange

Steps:
1. Clean and zest one orange.
2. Cut the skin of the blood oranges and the normal orange. Make sure not to leave much of the white part of the oranges.
3. Cut the oranges into small pieces.
4. Remove any pips.
5. Put the bits into a medium sized saucepan.
6. Squeeze the lemon and the lime and add the juice to the pot with the oranges.
7. Add the water, vanilla bean and vanilla seeds and cook for 15 minutes on medium heat. The mixture should simmer.
7. Then add the sugar and cook for an additional 10 minutes to dissolve the sugar properly.

Mixture is ready to be poured into the jars

Mixture is ready to be poured into the jars

8. Remove the vanilla pod from the mixture.
9. Pour the jam mixture into sterilized jars and seal immediately.
10. Store in a cool and dark area.

The jars used are baby food jars that have been cleaned properly and then sterilized in the oven at 180 degrees Celsius for 15 minutes.

The jars used are baby food jars that have been cleaned properly and then sterilized in the oven at 180 degrees Celsius for 15 minutes.

a_IMG_3664

The mixture will seem very wet when you pour it, but it sets well once the marmalade has cooled down.

The leftovers once all has been peeled and squeezed.

The leftovers once all has been peeled and squeezed.

Seal for the jars

Using plastic wrap to seal the jars

Sterilizing the jars:
Whether you reuse or use new jars from the store, give them a good clean in the dishwasher first and then put them in the oven at 180 degrees Celsius for 10 to 15 minutes. Do this at the end of the cooking process so that you can take them out and pour the mixture into piping hot glasses.
When you take them out of the oven, place them on a wooden chopping board. Avoid putting them on chopping boards of stone or similar that are cold. They will likely break to the change in heat temperature then.
You can also boil the jars, but after some trials, we’ve found that we have better control using the oven.
Don’t leave the jars in the oven for too long, as it will weaken the glass.
If you use jars with glass lids, you can put them in the oven too. If they are metal lids or have plastic parts, then you should boil in water instead. They are less likely to handle the temperature in the oven. Boil then for 5 minutes and they should be ok.

Sealing the jars

Sealing the jars before putting the lid on

5 thoughts on “Blood orange marmalade

  1. Pingback: Hot cross buns | Homegrown & Homemade

  2. Pingback: Dairy free breakfast crescent rolls | Homegrown & Homemade

  3. Pingback: Whole wheat waffles with banana, dairy free | Homegrown & Homemade

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s