Mar

5

Orange-Raspberry Jam

March 5, 2008 |

Blood Oranges

The blood orange is a show-stopper of a fruit. The distinctive dark flesh is due to the presence of anthocyanin, a pigment common to many flowers and fruit, but uncommon in citrus fruits. It is believed to have originated in Sicily - an ancient hybrid between the pomelo and the tangerine.

Oranges have an interesting history.

It’s difficult to know just when oranges were introduced into what is now Italy. From their travels to the southern and eastern reaches of their Empire, the Romans knew of them, and oranges are occasionally depicted in Roman art. However, it is generally accepted as fact that citrus fruits (oranges, lemons, citron) were first cultivated in Sicily during the Arab period. In other words, the ninth and tenth centuries. Indeed, the modern English word orange, like the Italian arancia, probably derives from the Arabic naranj. Oranges are native to tropical Asia, particularly the Malay region. …

Mandarins, Valencias and navel oranges are also grown in Sicily, but the blood orange is considered particularly Sicilian, perhaps because it is not as widely cultivated in Calabria, Spain or Greece. (Source)

Sicilians take great pride in their blood oranges and add them to a lot of dishes, including risottos. They are sweet and less acidic than regular oranges.

We made a jam with oranges and frozen raspberries from last year’s harvest.

The recipe is quite similar to cranberry-orange jam, with a reduced amount of sweetener (We used orange blossom honey, but maple syrup or sugar will work). The booze is optional, but we think it’s what makes the difference between a good jam and a great jam. Any oranges will work for this recipe, and raspberries can be substituted with other berries of choice.

Try and get organic oranges, since we need the zest for this recipe. Non-organic oranges often have wax and chemical sprays on the skin.

We had ours with a crusty rye meteil (recipe coming soon).

ORANGE-RASPBERRY JAM

Makes about 3 cups.

In a pan on medium heat, add

3 cups of peeled, seeded and chopped oranges
2 cups fresh or frozen raspberries
¼ cup orange juice
3/4 cup orange blossom honey (vegans can use maple syrup or sugar)
a pinch of salt
2 tablespoons Grand Marnier or Cognac

Bring to a boil on medium heat, stirring once in a while. Partially cover the pan.

After about 15 minutes when everything breaks down and it starts to thicken, check the sweetness and add more honey/sugar if you need it, and 2 tablespoons organic orange zest.

Cook until it is the desired thickness. Mix in 1/2 tsp lemon/lime juice. When you lift some of it with a spoon and drop it, it should flow very thickly. It will thicken further on cooling.

Cover it and let it cool for about 5 minutes. Put it in a sterilised jar (microwave the glass jar for 30 seconds) and close the lid. If you want to freeze it, don’t fill it right to the top. It will expand in the freezer.

Leave it outside for about 4 hours to cool completely, then refrigerate or freeze.

** If your jam is too thick, add a couple of tablespoons of orange juice, reheat it in the microwave, and mix it all together.

Orange-Raspberry Jam is our entry for dear Marta’s Fresh Produce of the Month event at An Italian the in the US, where the current flavour is Orange.

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34 Comments so far

  1. Kalai on March 5, 2008 12:25 pm

    The color is mind blowing! I can imagine the burst of flavors. Sounds wonderful! :)

  2. Mishmash! on March 5, 2008 2:00 pm

    hey i liked the combo a lot..I love both the fruits …I wish I could make this soon!!!anyway, bookmarking the recipe…will try sometime for sure.

  3. my comfort food on March 5, 2008 2:07 pm

    This looks really good. I have loads of frozen raspberries from last year, so this will be a good way to use them.

  4. Mona on March 5, 2008 3:14 pm

    Looks yummy! My brother in law loves jams. I’m gonna try this recipe for him. Thnx for sharing!!

  5. Mansi on March 5, 2008 3:36 pm

    Aaah!! this looks awesome, and I was thinking of something similar for Marta’s event! I even bough blood oranges 2 days ago!!:) btw, the last pic is amazing!

  6. Uma on March 5, 2008 3:41 pm

    Wow, Lovely color! Great pics. The jam looks so wonderful! :yes:

  7. rashmi on March 5, 2008 5:14 pm

    i am going to try this as soon as i get some blood oranges..previously i did try orange marmalade which turned out very good….

  8. Cynthia on March 5, 2008 5:23 pm

    Oh that jam just begs to be spread and licked :)

  9. Priya on March 5, 2008 5:24 pm

    Looks really yummy! I have been trying some recipes from ur site and they have all turned out very well. Thanks :). I wanted to make the whole wheat pizza crust but couldn’t get hold of whole wheat pastry flour. Can I substitute it with whole wheat flour?

    yes. replace 2 tablespoons per cup with cornstarch. - b.

  10. shriya on March 5, 2008 5:27 pm

    Those are lovely and gorgeous pictures. The recipe is simple and jam looks delicious.
    My husband loves raspberry. I’ll try this soon. Bookmarked it. :)

  11. Suganya on March 5, 2008 6:29 pm

    I notice some subtle changes in the blog’s outlook. Looks good :)

  12. Priya on March 5, 2008 7:13 pm

    Thanks for helping bee :)!

  13. musy on March 5, 2008 7:20 pm

    I’ll have this jam, just for the gorgeous color! Total show-stopper, just like the fruits that went into it!

  14. Cham on March 5, 2008 8:05 pm

    The color is gorgeous. I am not a jam person :( , but this one really makes me to try it ;)

  15. Nags on March 5, 2008 8:20 pm

    never seen an orange like that :) beautiful pics!!

  16. Jayashree on March 5, 2008 10:45 pm

    Lovely colour…..did you add any food colour at all or is that all natural?

    we do not use food colour in anything.

  17. jnirmala on March 5, 2008 10:50 pm

    mmmmm…looks lip smacking!

  18. Manasi on March 5, 2008 11:24 pm

    Gorgeous! the color is …. WOW!!!!

  19. sia on March 6, 2008 1:21 am

    i am not much of a jam person. but the pic of blood oranges just blew me away… gorgeous pic!!! :yes:

  20. Núria on March 6, 2008 2:00 am

    I’m not used to make jams but the sight of your pictures makes me think of rushing to the market and the kitchen and starting one!!!! I bet it was delicious :)

  21. sunita on March 6, 2008 3:16 am

    Absolutely gorgeous jam…those blood oranges are show stoppers alright :yes:

  22. Happy Cook on March 6, 2008 5:47 am

    Beautiful colours. I have never made jam at home…it is in my must do list

  23. richa on March 6, 2008 7:54 am

    what a pretty color :D would so love to make this, the ones with 3C fruit & 6C sugar frighten me :D

  24. Jyothsna on March 6, 2008 8:42 am

    Thats a bloody good colour!

  25. vanamala on March 6, 2008 9:14 am

    Looks amazing ;;)

  26. Asha on March 6, 2008 10:41 am

    Love the color, great combo!:)
    I go to World Market for Jams, they have the yummiest combo jams like Rubarb and Raspberry and mango and Pineapple! :love:

  27. Pooja V on March 6, 2008 10:56 am

    Just yesterday i picked up a fee blood oranges from a fruitery. I will definitely try this .

  28. Ramya's Mane Adige on March 6, 2008 12:09 pm

    Had never heard of blood oranges!!! They look gorgeous!!! Love the first picture….Will surely pick them up over the weekend

  29. chemcookit on March 6, 2008 6:27 pm

    How nice! I love blood oranges! I’d love to try this booze-tasting jam :) And I really love the pictures! Thank you so much for taking part to the event.. I’ll post the roundup soon.

  30. sagari on March 6, 2008 7:07 pm

    wow Love the color of jam Beautifulllllll

  31. coffee on March 6, 2008 9:17 pm

    Show stopper it is for sure!
    Bloddy gorgeous color ;)

  32. Raaga on March 6, 2008 11:47 pm

    lovely… I have never made jam… and come to think of it, I haven’t even eaten it in about a year… weekend weekend

  33. steamy kitchen on March 7, 2008 2:54 am

    awesome photo - the colors are stunning!

  34. sandhya on March 7, 2008 10:53 am

    Love the colour… jam looks tempting…

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