Blood Orange Jam

1. 1

   Peel 1/2 of the blood oranges. Remove the peel of the other half of the oranges with a knife, removing the white pith as well. (I find it too bitter if I leave the white pith on all the oranges. This is not necessary when making jam with clementines, those are not so bitter.)

2. 2

   Halve the oranges and carefully remove all the seeds. Process oranges in the food processor until smooth. You might have to do it in batches.

3. 3

   Pour puree into a pot, add sugar and lemon juice and bring everything to a boil. Cook for about 30-40 minutes, uncovered, stirring regularly. Stop cooking when jam has thickened and reached the desired consistency. If not thick enough, you can cook it for a little bit longer. It will not firm up as much as a jam made with pectin, but it is okay. I love the soft consistency.

4. 4

   Pour jam into clean jars, leave to cool and refrigerate. It will keep for about 10-14 days in the fridge.

* Per serving · 4 servings · Values may vary.

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