beXnlog

BOJ

The blood orange jam came out good yet bad. It's technically a "jam" in my book since it's chunky and contains the juicy orange bits because it's not strained. I added some julienned peel strips, too. It's not a marmalade, which according to my research, should be only citrus juice and peel. Thick or thin peel is up to preference. It does get confusing, though, since some marmalades use the fruit part without detaching it from the pith and peel. Well...whatever i made came out fine.

I didn't find many recipes for blood orange things so i ended up winging it, using multiple jamming ideas from my past attempts. The gelling ended up fine since i boiled it ferociously. It tastes amazing: bitter and sour, punchy and bold, just a little bit sweet since i reduced the sugar majorly. Overall it's really good. The problem, however, is in the looks. The dark red color is beautiful but it's ruined by chunks and pips and bits of whitish pith. Now i totally understand why one strains the citrus!

Next attempt (using the additional 24 blood oranges i bought yesterday) i'll go back to Christine Ferber's 2 day marmalade recipe and strain that shit with some sour apple juice. I'll reduce the sugar but otherwise make it like i did the grapefruit.

posted by beXn @ 12:13 AM