Blood Orange Jam
User Reviews
3.4
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Servings
2 cups
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Calories
69 kcal
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Course
Condiments
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Cuisine
American
Blood Orange Jam
Description
This Blood Orange Jam recipe involves removing the peels and slicing blood oranges, then pureeing the fruit before cooking it down with sugar, fresh lemon juice, and vanilla beans in a heavy-bottomed pot. The mixture is boiled and reduced until it thickens considerably, concentrating the blood orange flavor and balancing tartness with sweetness from the sugar and lemon juice. Vanilla beans add subtle aromatic notes that complement the citrus.
After cooking, the jam is strained through a mesh sieve to remove pulp and seeds, resulting in a silky, smooth spread with a rich blood orange taste and vibrant color. The texture is soft without fibrous bits, making it versatile for toast, pastries, or gifting. The amount of sugar can be adjusted to taste during cooking to control sweetness, and alternatives to vanilla beans, such as vanilla extract or paste, can be used.
This jam highlights the distinct flavor of blood oranges with a harmonious finish from lemon and vanilla, making it a distinctive citrus preserve for kitchens.
Ingredients
- 4 lbs blood oranges
- 1 cup granulated sugar
- lemon juice of 1
- 2 Vanilla Beans
Instructions
- Remove the peels from the oranges. I do this by slicing off the very top and bottom, and, with the orange firmly sitting on my surface, carefully cut away the peel, from top to bottom, working my way around the orange. Try not to cut away too much of the flesh, but do remove the bitter white part. Discard the peels.
- Thickly slice the oranges and remove any seeds. Puree the oranges, in batches, in a food processor, and then put in a large pot, preferably one with a heavy bottom to prevent scorching. Stir in the sugar and lemon juice, and add the vanilla seeds and pods. Bring up to a boil, lower the heat to medium, and boil for about 40 minutes until the mixture has reduced by at least 2/3, and has thickened. Stir frequently, especially toward the end when it could scorch. Be aware that the jam will thicken even more as it cools.
- Remove the vanilla pods and push the jam through a mesh strainer. I use the back of a large spoon to force as much as possible through. You should only be left with a thin layer of solids. This step is optional.
- Fill your jar or jars and let cool before covering and refrigerating. Jam will keep at least 3 weeks in the refrigerator, or up to a year in the freezer.
Notes
- Adjust the sugar amount during cooking to control the jam's sweetness to your preference.
- Vanilla extract or vanilla paste can substitute vanilla beans; add extract after cooking.
- Almond extract is an option to experiment with, or omit vanilla to let the blood orange flavor stand out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 69kcal | 3% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 0.1mg | 0% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 40mg | 44% |
| Calcium | 30mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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