Blood Orange and Rosemary Jelly
July 25, 2013
Mr Fresh’s overzealous use of jam on his toast has left my cupboard bare of the jam I made over Summer. To restock I have been making marmalade, lots of marmalade from the range of citrus currently in season.
Blood Orange is a new-to-me fruit and I have to admit that I really do not like the look of them, however, I do enjoy their lovely flavor. You could substitute regular oranges, also in season over Winter if you prefer, or if you are unable to locate Blood Oranges.
After a recent library visit, and a review of some old books I can across fruit jellies. Those books inspired this recipe. They are so pretty and vibrant to look at that I had to give them a try. It was fun to experiment with this recipe and find a new way to use up some of the kilos of Winter citrus I had delivered from a local farm-gate plus some herbs from my garden. It is also a way to add some interest and lovely color to a plate of nibbles if you are entertaining.
I dried my home-grown Rosemary in the oven on a low heat (120 degrees) for about 15 minutes prior to using it. You could also use store purchased dried rosemary. I like the addition of the rosemary to this recipe as it cuts down the sweetness of the orange.
*This recipe is inspired by jellies in The Preserving Book, Lynda Brown (ed.), Dorling Kindersley Limited, London, 2010
If you are interested in Preserving you may be interested in an early post I wrote called: All You Need to Know about making Chutney, Relish, Sauce and Jam
Have you every tried to make a fruit jelly?
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