Blood Orange Jam
This simple homemade jam receipe from food blogger, Sahar Twesigye, will allow you to make the most of the sweet and short blood orange season.
- 1 kg blood oranges
- 90g coconut sugar
- Juice of ½ lemon
- 2 tsp vanilla bean paste
Remove the skin from the blood oranges by slicing top and bottom, and then carefully using a knife to remove the skin from the sides without leaving any pith on the oranges.
Cut the oranges into large chunks and remove the seeds.
Blend the oranges in a blender/food processor until smooth.
Pour the blended oranges and the rest of the ingredients into a pan and bring to the boil, then lower to medium heat and cook for 35-40 mins or until the mixture reduces to two-thirds of the original amount. Make sure to stir especially towards the end to prevent the jam from burning at the bottom.
Pour jam into a clean and sterilised jar and allow to cool completely before covering and placing in the fridge. It should last in the fridge for around a month or in the freezer for up to a year.