RECIPE: BLOOD ORANGE MARMALADE & CURDJanuary 12th, 2021
Makes 4 x jars marmalade and 4 x jars curd
You will need:
- One large and one medium-sized pan
- A whisk
- A sieve
- A thermometer or probe
- A square of muslin cloth
- 8 x sterilised jars
Blood Orange Marmalade
1kg blood oranges
1kg jam sugar
Cinnamon, fresh rosemary or your choice of additional flavouring
Cut the oranges into quarters and squeeze out all the juice through the sieve, into the pan.
Remove all the pith and insides from the skin, then place this in the square of muslin and add flavourings. Slice the skins into strips – thin or chunky, depending on your preference.
Add the water and sugar to the pan of juice, and bring to the boil. Add the strips of peel to your pan, bring to a simmer and cook until it is 105°C.
Have a cold plate in your fridge, ready to spoon on a little marmalade to check it has set.
Pour into jars and hot seal. Pour into jars while still hot, fasten the lids then turn upside down to seal the jars. Leave to cool.
Blood Orange Curd
250g egg yolk (approx. 12 eggs) 250ml blood orange juice Zest of 2 blood oranges
Place the blood orange juice, half the butter and half the sugar into a pan, and bring to the boil.
Meanwhile, whisk together the egg yolks and the remaining sugar. Once the pan has come to the boil, slowly whisk this juice into the egg yolks, then return the mix to the pan. Cook gently, stirring constantly, until it thickens.
Now stir in the remaining butter and finally, add the zest. Pour into jars, seal and chill in the fridge to set – will take 2hrs.