My favourite aperitif is Campari and blood orange, naturally I think this combination makes a fantastic marmalade. Don’t worry about the alcohol content as it is minimal and as you add it to the extremely hot mixture any alcohol disappear, and what remains is a lovely slightly bitter tang.
It is best to start the day before and as with most jam/marmalade making it is fairly labour intensive to save the sugar burning.
Its best to use white refined sugar, not castor sugar as castor dissolves much quicker and often before the jam has reached a proper setting temperature
This recipe makes about 4 X 250 ml jars
Ingredients:
4 medium to large blood oranges
4 1/2 cups sugar
1/4 cup lemon juice
1/4 cup Campari
Equipment:
4 X 250 ml jars sterilised
Large jam pot
small plate placed in the freezer the night before
Day 1
Peel and remove all of the white pith from the oranges, slices thinly and place in a large bowel and cover with 2 litres of cold water. Leave overnight, in a cool place or in the refrigerator.
Day 2
Put the fruit and water into a thick bottom large pan – a proper jam pot is a great investment, but any pot will do.
Bring to the boil and simmer for 45-90 minutes until the water is about half.
Add the sugar and continue to simmer until the marmalade thickens (30-40 mins)
This is a crucial stage and do keep stirring, so as not to stick to the bottom of the pan or burn.
Test for set by placing a small amount of the marmalade on the frozen plate and if you push the edge of a tea spoon through the middle of the mixture when there remains a space your marmalade has reached setting.
Remove the pot from the heat and add the lemon juice and Campari stir the mixture to ensure it is combined well.
Ladle into sterilised jars, wipe any drops from the jar with a warm cloth. Seal immediately.
Place jars in a large pot and cover with hot water, bring to the boil and simmer for 10 minutes, this will increase the shelf life of the marmalade to at least 12 months.
Be extra careful as you remove the jars whilst still hot – using ‘jam making tongs’ again does make the job much easier and a little safer.
Marmalade is ready to eat straight away, store in the fridge once your jar is opened.
