Happy New Year! Sorry I’m a few days late at getting into the January swing but have been rather busy round here of late. Nothing terribly exciting, just the usual Christmas and holiday stuff. Time seems to fly between Christmas and New Year and you never really know what day it is. I thought I’d change January to Jamuary with this great Spiced Citrus Jam to start the year on a sweet but refined sugar-free note.
Some would say Jamuary, are you kidding there is no seasonal fruit to make it with. Not so my friends, oranges are in good supply just now and low in price as well. Although the Seville orange is the one you think of for making marmalade I have just used ‘normal’ oranges for this little citrus spiced jam recipe.
As you are all well aware I do like my preserves and make rather a lot of them throughout the year. As usual I did loads of little fooodie gift baskets this Christmas and this spiced citrus jam was included in quite a few of them.
I love preserves that cross the border in the lands of savoury and sweet and this is a perfect example. You can have it on toast in the morning or add it to the cheese-board in the evening. Try it spread on toast and then melt cheese on top under the grill for a real supper time treat.
I’ve used a nice mixture of fresh minced herbs here; coriander, mint and basil which I always feel makes a great combination. Fresh chilli and ginger add some heat and runny honey adds sweetness instead of using the usual sugar.
As this is a citrus spiced jam and not just an orange conserve I’ve used one lemon to 6 oranges, using both the zest and flesh. The only other ingredient I haven’t yet mentioned is just a pinch of sea salt.
This is a simple recipe and just a case of grating the zest from the fruit (avoiding bitter white pith) and chopping up the flesh and including all juice. You boil all the flesh in juice and simmer for about 40 minutes then add the grated zest (use a microplane for a really fine zest so it cooks quickly) and all other ingredients and cook for a further 10-15 minutes. Check for setting point either by temperature or using the plate test, see jam information page.
Ladle into sterilised jars and pop on the lids. This recipe made me 4 small jars of joyously juicy citrus spiced jam.
- 1 lemon unwaxed or well scrubbed
- 6 oranges unwaxed or well scrubbed
- 1 small red chilli minced
- 1 tsp grated fresh ginger
- ¼ tsp sea salt
- 4 tbsp runny honey
- 2 tbsp mixed minced fresh basil, coriander and mint
- Remove zest from fruit using a microplane grater so it is very fine
- Chop flesh (avoiding bitter white pith) and put this and juice into a pan and bring to boil then simmer for approx 40 minutes
- Add all other ingredients and cook for further 10-15 minutes
- Carefully ladle into sterilised jars and pop on the lids