BLOOD ORANGE CONFITURE

Blood Orange from Mes Confitures by Christine Ferber

Ingredients:
About 2 3/4 pounds (1.2 kg) blood oranges, or 2 cups 1 ounce (500g/50cl) juice
1 3/4 pounds (750g) Granny Smith apples
4 2/3 cup (1 kg) sugar plus 1 cup (200 g)
3 cups 2 ounces (750 g/75 cl) water plus 7 ounces (200 g/20 cl)
2 oranges
Juice of 1 small lemon

Directions:

Rinse the apples in cold water. Remove the stems and cut them into quarters without peeling them. Put them in a preserving pan and cover with 3 cups 2 ounces (75 g/75 cl) water.

Bring the apple mixture to a boil and simmer for 30 minutes on low heat. The apples will be soft.

Collect the juice by pouring the preparation into a chinois sieve, pressing lightly on the fruit with the back of the skimmer. Filter the juice a second time by pouring it through cheesecloth previously wet and wrung out, letting the juice run freely.  It is best to leave the juice overnight refrigerated.

Next day…

***NOT IN CHRISTINE FERBER’S RECIPE, BUT A SAFETY STEP I RECOMMEND.

Process the jars, screw bands, and lids in a water bath. Sterilize jars in boiling water for 10 minutes. Put lids in a saucepan. Bring to a simmer and keep warm. Put bands aside while jars and lids boil.

(back to Christine’s recipe)

Measure 2 cups 1 ounce (500 g/50 cl) juice, leaving in the bowl the sediment that formed overnight, to have clearer jelly.

Squeeze the 2 3/4 pounds (1.2 kg) blood oranges. Measure 2 cups 1 ounces (500 g/50 cl) juice and put the seeds into a cheesecloth bag.

Rinse and brush the 2 oranges in cold water and slice them into very thin rounds. In a preserving pan, poach the rounds with 1 cup (200 g) sugar and 7 ounces (200 g/20 cl) water. Continue cooking at a boil until the slices are translucent.

Add the apple juice, 4 2/3 cups (1 kg) sugar, lemon juice, and seeds in the cheesecloth bag. Bring to a boil, stirring gently. Skim. Continue cooking on high heat for about 10 minutes, stirring constantly. Skim again if need be. Remove the cheesecloth with the seeds. Return to a boil. Put the jam into jars immediately and seal.

Yield: 6-7 8-ounce jars

**I added 1 ounce of Campari before returning to a boil in an effort to keep the reddish color of the blood oranges. When Christine Ferber uses wine, beer, or liquor in a recipe this is where she adds it. I welcome feedback on this recipe. I want to get this right and your tips can only help!!