Imagine spreading a spoonful of sunshine on your morning toast - that's exactly what this Quick Blood Orange Jam with Aperol delivers! This isn't just another jam recipe; it's a gourmet experience that transforms ordinary breakfast into a luxurious Italian-inspired moment. With the bold, bright flavors of blood oranges and the sophisticated hint of Aperol, this jam will revolutionize how you think about preserves forever.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 2 cups
Ingredients
- 4 blood oranges, juiced and zested
- 1 cup sugar
- 1/4 cup Aperol
- 1 tablespoon lemon juice
- 1/2 teaspoon pectin (optional)
Instructions
- Begin by preparing your ingredients. Wash the blood oranges thoroughly to remove any dirt or wax. Cut them in half and juice them, ensuring you collect all the juice in a measuring cup. After juicing, zest the oranges using a microplane or a fine grater, being careful to only grate the orange part of the peel and avoid the bitter white pith.
- In a medium saucepan, combine the freshly squeezed blood orange juice, the zest, and the sugar. Stir the mixture over medium heat until the sugar has completely dissolved. This should take about 3-5 minutes.
- Once the sugar has dissolved, add the Aperol and lemon juice to the saucepan. Stir well to combine all the ingredients. The Aperol will add a lovely flavor and a beautiful color to the jam.
- If you are using pectin, sprinkle it over the mixture at this point. This will help the jam to set more firmly. Stir continuously to ensure that the pectin is evenly distributed.
- Increase the heat to medium-high and bring the mixture to a gentle boil. Allow it to boil for about 10-15 minutes, stirring frequently to prevent it from sticking to the bottom of the pan. You will notice the mixture thickening as it cooks.
- To check for doneness, you can use the plate test: place a small amount of the jam on a cold plate and put it in the freezer for a minute. After a minute, remove the plate and run your finger through the jam. If it holds its shape and the line stays clear, it’s done. If not, continue boiling for another 5 minutes and test again.
- Once the jam has reached your desired consistency, remove it from the heat and let it cool for a few minutes. While it cools, prepare your jars by sterilizing them in boiling water for 10 minutes. This will ensure that your jam stays fresh for longer.
- Carefully ladle the hot blood orange jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any residue, then seal them with sterilized lids.
- Allow the jars to cool to room temperature. Once cooled, store the jam in the refrigerator for up to 2 weeks. If you want to keep it longer, consider processing the jars in a water bath for proper sealing.
- Enjoy your Quick Blood Orange Jam with Aperol spread on toast, paired with cheese, or as a topping for desserts!
Tips
- Choose ripe, deeply colored blood oranges for the most intense flavor and vibrant color.
- Use a candy thermometer if you want precise jam-setting temperature (around 220°F).
- The pectin is optional but helps create a firmer jam consistency.
- Sterilize your jars thoroughly to ensure longer preservation.
- Don't rush the cooking process - slow, steady heating helps develop deeper flavors.
- The plate test is crucial: always check jam consistency before removing from heat.
- If you prefer less sweetness, you can reduce sugar slightly without compromising texture.
- Store in clean, sealed jars and refrigerate to maintain freshness.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 12g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
