Orange Marmelade has always been my favorite. Bitter and sweet at the same time, it is the perfect companion for some stinky cheese or a big slice of Frankonian Sourdough bread with a layer of butter…. and this orange golden Bitterness. This fabulous recipe is from Suzanne Fuoco (who runs Pink Slip Jam in Oregon, Portland, a small-batch business making jams, marmalades and chutneys using organic, seasonal and mostly local fruits) and I photographed it for the current number 13 of Kinfolk Magazine.
Bloodorange & Bourbon Marmelade
8 medium blood oranges
4 Meyer (or regular) lemons
1 liter water
250 milliliters bourbon
1 kilogram granulated sugar
1 tsp ground cloves
Remove the rind of the oranges and lemons with a vegetable peeler or a zester, slicing the rind into thin strips.
Squeeze the juice from both fruits, discarding the white pith and seeds.
Put the rind, juice and pulp into a large saucepan. Add the water and bourbon to the saucepan. Bring to a boil over high heat, then reduce heat. Cover and boil gently for 30 minutes.
Add the sugar and cloves to the saucepan of citrus and bring back to a rapid boil. Continue to boil rapidly uncovered while stirring frequently, about 15 to 30 minutes, or until the mixture forms a gel.
Test for the right gel stage by drizzling a small amount of marmalade on a plate that has been chilled in the freezer, then turning the plate at an angle. If the tiny bit of jam runs down quickly, it needs further cooking. If it slowly moves down the plate or stops, it is done.
Remove the marmalade from the heat. Ladle the mixture into sterilized jars (1/2 pint size). Allow 24 hours to cool.
Unopened jams and marmalades will be preserved for 1 year. Refrigerate after opening. Makes eight 8-ounce jars