Yes it is blood orange time, even in Alaska! These citrus are similar to other oranges but can be more tart in flavor and can have a berry like flavor to them. The bright and fragrant citrus helps bring me hope of summer during a cold and dark winter. This one has been a challenge in particular. I normally enjoy winter by cross country skiing and appreciating the quiet stillness of a snowy night. Our snowfall this winter has been near nothing, leaving a layer of dirty ice covering all surfaces.
So a little reminder of brighter days ahead is most appreciated. I found these at Natural Pantry, our local natural/organic supermarket and could not resist them among the pomelos, tangerines and tangelos. I longed to slice into the ruby flesh and let the color absorb into my retina to contrast the gray of everyday life in January. Sensing a little Seasonal Affective Disorder, no?
I am dabbling in using non refined sweeteners in baked goods, I have used maple syrup to replace the granulated sugar. This makes the jam more liquid, so it needs more time to boil down. I also like my marmalade on the tart side, so you may want to add more syrup or add granulated sugar if you like it sweeter.
Recipe: Refrigerator Blood Orange and Maple Syrup Marmalade
Adapted from The Joy of Cooking
Time: 12-14 hours, including overnight chill time
Yield: 2 1/2 cups
- 9 ounces blood oranges, about 5-6
- 1 2/3 cup water
- 1 1/4 cup maple syrup
- Wash and chill oranges, cut in half crosswise, use kitchen shears to remove the inner core and seeds.
- Slice oranges thinly and add to large bowl including juice.
- Once you get to ends slice into thin strips.
- Add water and let sit overnight in the fridge.
- The next day, simmer water and orange slices in saucepan over medium heat until rinds are tender. Place three spoons to the freezer, you will use these to test consistency of jam later.
- Add maple syrup and turn up heat to medium high, stirring frequently.
- The extra water from the maple syrup will evaporate down, start to watch for the jelling point, which is when the syrup thickens to a jam consistency.
- When the jam starts to thicken up, remove sauce pan from heat and grab a spoon from freezer. This took me about 25-30 from start of cooking.
- Take a small scoop out with your spoon and place spoon back in freezer for a minute or two. Then remove from freezer and see if you like consistency, run your finger through it, give it a taste, if too runny, put the pan back on the heat and check again in a few minutes with another spoon.
- Once thickened to your liking remove pan from heat and skim off any foam then add to your clean jars.