Blood Orange Jam
Source of Recipe
from Mes Confitures (RobinKate)
Blood Orange Jam ()
About 2 3/4 pounds [1.2 kg] blood oranges, or 2 cups 1 ounce juice
1 3/4 pounds [750 g] Granny Smith apples
4 2/3 cup [1 kg] sugar plus 1 cup [200 g]
3 cups 2 ounces [750 g/75 el] water plus 7 ounces
2 oranges
Juice of 1 small lemon
Rinse the apples in cold water. Remove the stems and cut them into quarters without peeling them. Put them in a preserving pan and cover with 3 cups2 ounces water.
Bring the apple mixture to a boil and simmer for 30 minutes on low heat. The apples will be soft. Collect the juice by pouring this preparation into a chinois sieve, pressing lightly on the fruit withl the back of the skimmer. Filter the juice a second time by pouring it through cheesecloth previously wet and wrung out, letting the juice run freely. It is best to leave the juice overnight refrigerated.
Next day, measure 2 cups 1 ounce juice, leaving in the bowl the sediment that formed overnight, to have clearer jelly.
Squeeze the 23/4 pounds [1.2 kg] blood oranges. Measure 2 cups 1 ounces juice and put the seeds into a cheesecloth bag.
Rinse and brush the 2 oranges in cold water and slice them into very thin rounds. In a preserving pan, poach the rounds with 1 cup [200 g] sugar and 7 ounces water. Continue cooking lt a boil until the slices are translucent.
Add the apple juice, orange juice, 4 2/3 cups sugar, lemon juice, and seeds in the cheescloth bag. Bring it to a boil stirring gently. Skim. Continue cooking on high heat for about 10 minutes, stirring constantly. Skim agian if neccasary. Remove the cheesecloth with the seeds. Put the jam into hot jars and process.
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