This gorgeous and chunky Blood orange marmalade is packed with flavor and texture derived from julienned orange peels! When life gives you blood oranges, make some blood orange marmalade đ
I didnât even know something like blood oranges existed until I saw Rachel Ray make a sauce with it a couple of years ago on her show! Besides, I must admit the name isnât really appealing though I was super intrigued and knew I had to try this exotic variety of orange. So finally, when I spotted them at Whole Foods, I picked some up.
How I wish blood oranges were much more economical. Why oh why? I did pay what seems like a fortune to get around 3 lbs of blood oranges. And so I feel this blood orange marmalade is the best way to savor all that goodness for a long time, provided you do not finish it all up too soon đ
- Have you ever wondered what gives blood orange that ruby red hue?
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- STEP BY STEP INSTRUCTIONS TO MAKE SMALL BATCH BLOOD ORANGE MARMALADE
- HOW TO MAKE BLOOD ORANGE MARMALADE?
- Blood Orange Marmalade Recipe
Have you ever wondered what gives blood orange that ruby red hue?
The color comes from the pigment called anthocyanin , which imparts a vivid crimson red color to this specific orange.
It is the same pigment that is found in raspberries, currants, cherries, and cabbage amongst a few. Blood oranges have a unique, sweet-tart, citrus-y flavor with raspberry undertones.
This is a small batch blood orange marmalade since Iâm not really into this whole canning thing. I donât have a canning kit nor do I have the space to store all those jars. But a small batch jam/preserve is always welcome. Plus itâs quicker from start to finish!
To make blood orange marmalade, you start by peeling off the skin of the blood oranges. Reserve the peel of one orange. Using a sharp knife peel the thin white membrane, also known as the pith, which is bitter and can be overpowering in the marmalade. Dice up the peel into thin strips. Follow this by dicing up the orange segments. Transfer it to a pot, add sugar, lemon juice, stir, stir and stir. Also, cook the peels separately, then add the softened peel to the marmalade while itâs nearing completion. Thatâs all about this incredibly easy and tasty marmalade.
The process of making marmalade may seem like quite a chore, but believe me, it is absolutely worth it! So while blood oranges are in season, do try and make this marmalade. Enjoy it with some toast or use it in your bakes, or as a topping or in any of your savory dishes.
This marmalade has the perfect balance of favors, it is sweet, with just a hint of bitterness and a bite of the julienned orange peels for that characteristic texture of marmalade. Plus, guys!! look at how pretty that looks, all natural, thanks to the pigment anthocyanin đ
- Mango Jam Without Pectin
STEP BY STEP INSTRUCTIONS TO MAKE SMALL BATCH BLOOD ORANGE MARMALADE
1.Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.
2.Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.
3.Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.
4.In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the â donenessâ test.
5.Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.
6.As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.
7.Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.
- âDonenessâ test- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If itâs still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.
9.Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.
Quite an impromptu shot there!! Little Kate could hardly resist the bread slathered with marmalade too. Of course, sheâs still small to have any, but it was pretty funny!
HOW TO MAKE BLOOD ORANGE MARMALADE?
Blood Orange Marmalade Recipe
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 lb blood oranges, about 4 blood oranges
- 1 tbsp fresh lemon juice
- 2 cups sugar
Instructions
- Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.
- Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.
- Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.
- In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the doneness test.
- Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.
- As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.
- Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.
- To test for doneness- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If it’s still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.
- Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Blood Orange Marmalade Recipe
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 2 lb blood oranges, about 4 blood oranges
- 1 tbsp fresh lemon juice
- 2 cups sugar
Instructions
- Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.
- Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.
- Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.
- In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the doneness test.
- Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.
- As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.
- Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.
- To test for doneness- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If it’s still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.
- Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.
Notes
Jalfrezi is an Indian version of stir-fry which can be made with vegetables or meat. It is a fairly quick dish to prepare and apt for those busy weekdays when you need something quick yet tasty and donât feel like slogging it out in the kitchen. Sharing a vegetarian version today, this Paneer jalfrezi is spicy, tangy and crazy delicious!
THE HISTORY OF PANEER JALFREZI
It originally appeared in cookbooks of the British Raj as a way of using up leftovers by frying them in chilli and onion. This English language usage derived from the colloquial Bengali word jhÄlpharezÄ« : in Bengali, jhÄl means spicy food; in Urdu/Persian, parhezÄ« means suitable for a diet. [Source- Wiki ]
PANEER JALFREZI INGREDIENTS
For this paneer jalfrezi recipe , you will need paneer, onions, tomatoes and bell peppers for the stir-fry.
Jalfrezi sauce is pretty simple and you would require some ginger, cumin seeds, tomato purée plus tomato ketchup and lemon juice.
The jalfrezi spice mix is basically a mixture of coriander powder, Kashmiri red chili powder, turmeric powder, and garam masala which are basic Indian spices used in day to day cooking.
So the above are your staple jalfrezi ingredients . Instead of paneer, you can also chicken, lamb, prawns or mutton for a non-vegetarian version.
HOW TO MAKE PANEER JALFREZI?
There are many variations to a basic Indian jalfrezi . Here is how I always make it.
I like to sauté the onions, tomatoes, and peppers and keep them aside. I, also prefer to sear the paneer cheese briefly, so that it retains its shape when mixed with the prepared jalfrezi sauce .
You can also add other hearty vegetables, like baby corn, beans, carrots, but do try and include onions and bell peppers as well.
Next, heat oil, add cumin seeds, green and dried red chillies, followed by tomato puree and spices. Cook the puree until it leaves oil from the sides. Add tomato ketchup, mix everything well. Add the veggies and paneer back to the pan, coat it with the jalfrezi sauce mix. Finish off with a dash of lemon juice.
More often than not, I end up stuffing this delicious paneer jalfrezi in a chapati or naan and enjoy it as a wrap. It doesnât need any condiments, as it is bursting with spicy, tangy and bold flavors. But feel free to drizzle your favorite condiment.
It makes for a wholesome and delicious meal, plus 100 % kid-friendly đ Leave out the chillies if preparing it for kids.
IF YOU ENJOYED THIS PANEER JALFREZI | JHALFREZI, DONâT FORGET TO CHECK THESE INDIAN PANEER DISHES TOO
Matar Paneer
Paneer Makhani
Paneer Nazakat
Shahi Paneer
Paneer Kali Mirch
STEP BY STEP INSTRUCTIONS TO MAKE PANEER JALFREZI
1.Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
2.Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
3.Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
4.Add in tomato purée, sauté until it leaves oil.
5.Add all dry spice powders, saute another minute.
6.Add tomato ketchup, salt and mix well. Check for seasonings.
7.Return the sautéed veggies and paneer to the skillet, toss well.
8.Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.
HOW TO MAKE PANEER JALFREZI?
Paneer Jalfrezi | How To Make Paneer Jalfrezi
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 8 oz Paneer (Indian cottage cheese) cut into 2-inch strips
- 1 cup of 1/4 inch thick sliced green and yellow bell peppers
- 1 cup 1/4 inch thick sliced onions
- 1 firm tomato seeded, cut lengthwise
- 1 inch piece of ginger julienned
- 1 tsp cumin seeds
- 1/2 cup tomato purée
- 2 tbsp tomato ketchup or hot and sweet tomato ketchup for a slightly different taste
- 1 tsp coriander powder
- 1/2 to 1 tsp Kashmiri red chili powder
- 1/8 tsp turmeric powder
- 1/4 to 1/2 tsp garam masala
- 1 tbsp lemon/lime juice
- 2 tbsp oil
- Salt to taste
- Finely chopped cilantro (coriander) leaves for garnishing
Instructions
- Heat 1 tbsp oil in a skillet over medium heat, sear the paneer strips until it attains a slight color on all sides. Set aside.
- Heat another 1/2 tbsp oil, ginger juliennes, onions, tomatoes and bell pepper, Sauté over /medium heat for 2 minutes. Do not overcook, as we need the veggies to retain the crunch. Transfer to a plate and set aside.
- Heat the remaining 1/2 tbsp of oil, add cumin seeds, when they splutter, add dried red chillies and chopped green chillies. Sauté for about 30 seconds.
- Add in tomato purée, sauté until it leaves oil.
- Add all dry spice powders, saute another minute.
- Add tomato ketchup, salt and mix well. Check for seasonings.
- Return the sautéed veggies and paneer to the skillet, toss well.
- Add the lemon/lime juice, mix and switch off the heat. Sprinkle cilantro and serve hot with chapatis, rotis or any other flatbread.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
