Citrus Jelly
Until recently, jam and preserving time was the late summer. Big baskets of warm and fragrant fruit, thin-skinned and glossy, sweet and full of good premises. Peaches, apricots, plums, but above all there were blackberries, queens of jam, picked one by one from the brambles down the field, one in a basket and one into the mouth, hands and teeth black, enormous smiles. Making jam means to close in a jar the last summer sun, the long and sultry days, the refreshing shadow and the afternoon iced tea.
And given the nature of my winter, what could I chose to make marmalade, or better, jelly, better than citrus? I got the inspiration once again, as for black tea wafers, from the now beloved Delicious:Days, trying two versions, one better than the other. I used for the first time pectin (the 2:1) and I found myself extremely satisfied not only with the significantly reduced cooking time, but most of all because the fruit – or the juice in my case – remained fresh as just picked/squeezed.
Citrus Jelly
Print Recipe Pin Recipe Share by EmailIngredients
- citrus juice, *, 1 litre
- caster sugar, 500 gr
- pectin 2:1, 25 gr
- vanilla, 1 pod
Instructions
- Squeeze citrus fruit, pour the juice through a fine sieve and put it into a large pot together with sugar, pectin and vanilla pod, split in a half. Stir well and bring to a boil. Keep it at a rolling boil over medium to high heat for 5 minutes and stir occasionally. Remove from the heat and remove the pod as well. It will seem way to liquid, but don't worry, it will ger firmer and jelly as soon as it will get cold.
- Fill the juice into the jar and close them tightly. Use sterilized jars (wash them into boiling water). Close them , put them into a large pot (use a table cloth to separate them) and cover them with water. Bring it to the boil and let it simmer for 20 minutes. Remove from the heat and let the jars cool completely into the water. You can store your jelly in your cupboard for months and months, and when you’ll open the jar it will be as fresh as just squeezed!
Notes
The only problem will be to resist from eating it, because it is really light, fresh and nicly citrusly… I have already finished and scraped till the last crumb all of my 10 jars! So, pick the last oranges, tangerines and grapefruits and try to preserve their strong character for the upcoming months. It is delicious spread on a sponge cake with whipped cream or on toasted bread in the morning.
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I wish I could be organised enough to make preserves…. I love them, especially lemon curd so much. Very pretty picture with the toast at the top.
You need really a small amount of time to make this kind of preserves, one hour in the evening is enough!
Nothing beats homemade jams/jellies/preserves! The blood orange jelly is simply gorgeous!
Great site. A lot of useful information here. I’m sending it to some friends!
Juls it’s positively beautiful!
I love jam making anytime of year, and your post has just inspired me to try and make some blood orange jelly!
Juls, ma quanto cucini?? Incredibile…quando vieni dobbiamo cucinare insieme! I don’t like jam but will try this recipe, looks inviting! Bacioni