A couple of months ago I had one of those aha moments.
I had attended a special launch event for River Cottage Australia where Mr River Cottage himself, Hugh Fearnely-Whittingstall, took the audience through his personal journey of discovering his passion for 'real food' – seasonal, local and ethically produced food. That evening I made a promise to myself, that I would become a more positive consumer of food. What does this mean exactly? Know how and where my food comes from and eat with the seasons. If you want to learn more about this, read our story on it here.
Which leads me to this delightful seasonal recipe, Marmalade made with Blood Oranges and Lime.
In Australia, the Blood Orange season runs from August to October, so now is the perfect time to be using these gems of sweet, opulent red marbled fruit.
This sweet & tangy marmalade is the ideal smeared over thick slices of toasted bread or spread over a freshly baked butter sponge cake served with a nice strong cuppa.
Blood Oranges 5
- Lime 1
Jam Setting Sugar 500g
Boiling Water 1.5 Cups
Firstly, place a small side plate in the freezer.
Cut both ends from 1 blood orange and the lime & discard. Cut the orange & lime in half lengthways, & slice as thinly as you can, (creating half moon slithers) removing any pips.
Remove the peel and pith from the remaining blood oranges, then roughly chop into bite sized pieces. Place all the blood oranges and lime, along with all the juices into a large heatproof bowl.
Pour the boiling water over the blood oranges and lime. Set aside and allow to stand for 15 mins.
Tip the soaked fruit & water into a large WIDE saucepan. Bring the fruit mixture to the boil, then reduce to a medium-low heat and simmer for 10 mins or until the rind has softened.
Add sugar stirring gently for 1 min over a medium heat. Bring to the boil again and boil for 5-6 mins. Throughout this process remove any foam that appears with a metal spoon. The fruit mixture should have thickened by this point and have reached a jammy consistency.
To test the consistency, take the plate out of the freezer and drop a teaspoon of the marmalade on to it. The marmalade is ready if the surface wrinkles when a spoon is pushed through it.
Pour the hot marmalade into hot sterilised jars (learn how to sterilise the jars here
). Make sure you pour hot marmalade into hot/warm jars. If the jars are cold, they may crack as the hot liquid is poured in. Leave until cool, then place the lids on and stand upside for five minutes to help seal.
To extend the shelf life keep the jars in the fridge.
*This recipe will make approx 3 cups of marmalade.