This project is a feast for the eyes, nose and soul. While the weather outside does its crazy thing, I’m in the kitchen, stirring my cauldron of bubbling magic! I fully realize that sounds like I’m a bit of a witch of sorts. So, yes, while the brewing weather is doing its weird thing – I’m taking advantage.
Well, you all know I’ve been occupying myself by playing around with my stash of Blood Oranges. There was a sale at Whole Foods and I filled up a couple of bowls and have been having fun with them for days now. Short of flying over to Italy and feasting on their incomparable selection of fresh citrus that grows all over, I’ll be happy today with these gifts from, you know it, California!
While I stand here and wait for my boiling cauldron to reach 222F, I’ll get down the beginnings of this post. I have to confess this is the first time I have made orange marmalade. I searched around for a recipe to fit the exact quantity and flavors that I wanted to no avail. Short of going and banging on Sarabeth Levine’s door and begging her for guidance, I decided after reading several recipes to go it alone.
I absolutely love selecting blood oranges in the market, then bringing them home and having a little guessing game with myself as to what hues will be discovered when I cut into each. No two are exactly alike. Yet, each and every one is beautiful.
rare treats of exquisite beauty
BLOOD ORANGE MARMALADE WITH GINGER AND THYME –
5 lbs sliced blood oranges as instructed below
3 lbs demerara sugar
2 lbs white sugar
10 cups water
10 sprigs fresh thyme
10 slices crystalized ginger
Wash your jam jars in the dishwasher and leave in until ready to fill. Boil the lids and seals in a pan on the stove. Dry with a clean cloth and set aside.
Wash the blood oranges in lukewarm soapy water (Ivory Liquid – not a soap that will leave a residue or a fragrance) and rinse well in cool water. Cut each orange in half lengthwise, then cut each half into 1/8″ slices lengthwise.
Place in a 12 quart stock pot. Add the water and bring the ingredients to a boil. Lower the heat and simmer for 20-30 minutes or until the skins are softened.
Add the sugar and bring to a boil again. Insert a candy thermometer into the stock pot. Cook over medium high heat until the marmalade reaches 222F or jells on a plate you have placed in the freezer. Be careful to not let the jam burn on the bottom.
Using a canning funnel, carefully fill the jars, holding a thyme sprig in each jar as you fill it so that the sprig reaches top to bottom. Place a slice of candied ginger in the top of each jar.
Wipe down top and outer edges of each jar with a wet paper towel. Close the jars with the seals in place. Turn upside down for 10 minutes or finish in a water bath.
*Conventional wisdom dictates that you finish your canning in a water bath according to directions from the Ball Co. I am told that jams and jellies do not require this – that you can merely seal your jars by turning them upside down for 10 minutes. Be sure to follow the directions you are most comfortable with.
This is an exquisitely-hued marmalade. Like the Blood Orange Simple Syrup of this morning’s post, the colors here are to revel in. Hope you enjoy with a perfect piece of toast. Look to the NYT Food Section this morning for how to make great toast! http://www.nytimes.com/2016/02/24/dining/how-to-make-toast.html?_r=0http://www.nytimes.com/2016/02/24/dining/how-to-make-toast.html?_r=0
