Blood Orange Marmalade

Blood oranges. Blood ORANGES! I have had my heart set on getting myself some Blood Oranges ever since I first saw their beautiful ruby colour on the pages of Foodgawker many months ago. But like most things, I was doubtful I would ever get my hands on any since I live in what many people call the ‘arse end of the universe’ (my dad especially says this) and such exotic things are rare. So you can imagine my excitement when on Monday I was driving past Raw, a local organic food store, and saw BLOOD ORANGES on the blackboard outside the shop! I immediately did a U-turn and bought two kilos.

Blood orange 1

But now that I had the precious Blood Oranges, I needed a better cooking pot then the tiny one that I had (and remembering my last adventure with jam making, when I had to decant 1/2 into another pot & boil them seperately). I went to a few cooking shops in Hobart city, with not much luck, even the specialty cooking shops didn’t have any! So I went out to North Hobart to a catering shop called Medhurst, which is a great place & I really should have gone their first!! They have pots big enough to get into. I found a great 11 litre Scanpan stainless steel pot, the last one in the shop & on special for $85! It is exactly the same width as the biggest pot I already had, but is actually twice the height which is important when making jam, because when you add the sugar to the mixture it triples in volume. I also treated myself to a new Victorinox knife, since my old favourite failed due to only having a plastic handle.

Now, onto the marmalade!! I was loosely following Elise’s recipe for Seville Orange Marmalade, except I was too lazy to do the whole membranes & seeds pectin thing so I just used some Jamsetta. I didn’t bother measuring the fruit mixture after the first stage of cooking either, I just put in 2kg of sugar!

Another thing I had to change for the sake of my sanity, is the way of separating the skin from the pith. I used the ‘scrape out’ method for 2 halves or so before my hands got so tired I could hardly hold the spoon anymore, so I had to try something else. The peeler wasn’t working on the already-juiced skins, so I decided to try to cut the skin off using my new ultra-sharp knife. It worked very well & I julienned them and everything.

Blood orange cooking

And the result. 8 jars of beautiful ruby red marmalade, ready for my toast tomorrow morning. My few taste tests when checking for setting time were very promising indeed, but I will save the real taste test for tomorrow! For now, I can’t stop looking at the colour:

Blood orange jars

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7 Responses to “Blood Orange Marmalade”

  1. Joyuna Says:

    Ooooo! THAT looks delicious. I haven’t yet seen blood oranges ‘in the wild’ either. I find blood orange flavored things occasionally. They are really dramatic-looking 🙂

  2. Bianca Says:

    Wow! That is the best looking marmalade I have ever seen! Well done. And score on the pot 🙂 xox

  3. seasonalfibres Says:

    Looks so yum – you will have to tell us how it tasted on your toast!!!

  4. Amy Says:

    That is some color!! Looks like Aurora WM!! Cool blog Lauren. 🙂

  5. x-streamfibers Says:

    I have some questions about the picture of the blood orange….could you email me and we can catch each other?

  6. Catherine Roberts Says:

    I have one fruit on my very young tree,there was two but I couldnt wait any longer to check out its inside,bugger shoudlnt waited,so one and only fruit is waiting for right picking time

  7. Mamie Says:

    Hey there! This is my 1st comment here so I just wanted to give a quick shout out and
    say I really enjoy reading your posts. Can you suggest any
    other blogs/websites/forums that go over the same subjects?
    Thanks!

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