Divine Blood Orange Jam

Thursday, February 11, 2010 10:59
Posted in category From the Kitchen, Recipes
In The Kitchen Divine Blood Orange Jam
One sure sign of winter is Southern California is the arrival of Blood Oranges. At Anthology we receive our blood oranges from two local farms, Schaner Farms in Valley Center and Crows Pass in Temecula. These little guys punch a pack of citrus flavor that run slightly sour in early season to super sweet during the later months of Feb and March. This fruit is a favorite for both its bright crimson center and it’s sweetness.

Here at the restaurant we throw the segments into salads or use to marinate some chicken with some chili flake and mint. Here I’ll share a recipe that’s a great one to share… Blood Orange Jam. Simple ingredients and preparation make this recipe a winner.

- Chef Bauer


Blood Orange Jam

10 whole blood oranges (first zested, then segmented)
2 Tblsp Grated Fresh Ginger
5 cups White Sugar
4 cup water
2 Meyer Lemons (or regular lemons if meyer are not avaliable)
1 tsp salt
2 Tblsp Apple Pectin

Zest the blood oranges by using a sharp peeler or zesting tool. (note: a micro plane device is not recommended for this as you do not get a thick enough peel) After oranges have been zested, cut the sides or peel off just leaving the segments within the orange. Then juice the Meyer lemons and segment the oranges with a sharp knife reserving them and now squeezing out the leftover orange center to extract all juice reserving that liquid separately.

Place all the zest, Meyer lemon juice, blood orange juice, water, salt, ginger, and 4 cups of the sugar. Bring this mixture to a boil and cook on a nice simmer for 35 minutes or until the liquid has reduced by almost half. The zest should be cooked through and the ginger almost translucent. Now add in the additional cup of sugar and pectin and bring to a slow boil for approx 15 minutes or until the mixture reads 220 degrees. A candy thermometer can be used for this, or you can place a small amount of the jam onto a chilled plate. If the mixture wrinkles up the jam is ready, if it is still runny it needs more time. After reaching 220 degrees, remove from the pan and place in a stainless bowl and leave at room temp to cool.

Once the temp is just warm, add in the blood orange segments and mix well. Let the mixture cool to room temp and then place in a container and in the refrigerator.

If you’re into canning, follow standard procedures before and after placing the jam into jars.

To accompany the jam start with some french bread and cut them into bruschetta or crostini type shapes. Season with olive oil and salt, bake for 3 minutes at 400 degrees. Remove and place some blood orange jam and fresh goat’s cheese on the crostinis returning them back to the oven for 3 minutes or until the cheese has started to color. Mix some arugula leaves with olive oil, salt and lemon juice and place on top of the warm crostini.

The jam will hold indefinitely if canned or for at least 4 weeks in the refrigerator. Try it on a buttered English muffin or with a chocolate croissant in the morning for breakfast. Its a great accompaniment to soft cheese’s and try adding a touch into hot tea.