Hooray, i’m finally returned to my blog!

I hasn’t shared any recipes here for a long time and piled up about one million proven recipes for the year!

Sooo I present to your attention the recipe of Blood orange cardamom marmalade. I added it to the base recipes because it’s a very successful version of citrus jam cooked with pectin: both great consistency, moderate sweetness and harmony of tastes, – there is everything we love!)

Usually I use it as a carrot cake filling or just eat it for breakfast with cream-cheese toasts;)

Let’s mix oranges with other citrus, such as grapefruit for example or use your favorite spices instead of cardamom (may be vanilla or cinnamon?;)

By the way, I made candied fruit from the remaining peel. To do this, in the saucepan combine water and granulated sugar 1:1, place on a fire and bring to a boil stirring until the sugar dissolves. Add the orange peel prepared by item 2 of the recipe into the syrup, bring it back to a boil, reduce the heat and simmer for a minimum of 1-2 hours until the transparency, stirring occasionally. Next, drain the syrup (it can be used later for impregnation or as a sweetener) and mix with the powdered sugar or leave in syrup. Keep it refrigerated at a sealed container (for long-term storage use sterilized glass jar).


Blood orange cardamom marmalade
  1. 1-1,5 kg Blood oranges
  2. 650 g Brown sugar
  3. 50 g Pectin
  4. 1 tsp Ground cardamom
  5. Water (for orange peel cooking)
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  1. Carefully remove peel from oranges with an acute knife, trying not to touch the white part.
  2. To eliminate bitterness put the peel into a saucepan, pour cold water, bring to a boil over high heat. Reduce heat and simmer for 1-2 minutes. Drain the water. Repeat 2 times. Cut the chilling peel into thin strips (2 mm).
  3. Remove and discard the remaining peel from the oranges, cut out the pulp removing the seeds and membranes. You should get about 700 g of orange pulp.
  4. Squeeze the juice from the remaining oranges.
  5. In a deep saucepan, combine the pulp of oranges, zest (50 g) and juice (150 g), add cardamom. Bring to a boil over high heat, reduce heat and simmer for 5 minutes, stirring occasionally with silicon spatula or wooden spoon.
  6. Whisk the sugar with pectin together and pour into a saucepan with oranges by a thin trickle, stirring constantly. Increase the fire and bring to a boil, but don’t stop stirring. Boil hard a couple of minutes. Remove from heat, cover with foil at the joint. Lightly cool.
  7. Transfer the marmalade into sterilized jars, close and leave at room temperature for the night. Keep refrigerated.
  1. After chilling for a week, the marmalade will become even more delicious (if you can wait so long;)
  2. Bon Appetit!
Baking Maniac http://bakingmaniac.ru/

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