Blood Orange Jam

Directions

1. Juice the lemon and 2 of the Blood oranges and combine with sugar into the saucepan.
2. Zest the remaining 2 Blood oranges right into the pot. You want to do this so all of the lovely, floral oils from the zest make it into the final jam.
3. Trim the ends off the zested oranges and squeeze the juice into the pot.
4. With your knife, trim all the peel away from the Blood oranges, leaving as much of the fruit as possible, while trimming the pith. It’s easiest if you place your orange with one cut side down, and cut down the sides in strips.
5. Now you need to extract the fruit away from any remaining fruit membrane. This is called separating the supremes. Take a sharp paring knife and cut each wedge of orange out from the white, membrane. The supremes go right into the pot. Sometimes it’s easier to use your hands if the fruit peels away from the membrane easily. Discard the membrane.
6. Place the saucepan on medium heat, and stir often for 15-20 minutes. You can test for a honey-like consistency by putting a few drops of jam on a cold plate for a minute.
7. The jam will create big bubbles and you’ll hear a slight sizzling as you run your spoon across the bottom of the pan.
8. Take the pot off the heat, pour into a bowl, and let it cool either in the fridge or over an ice bath before storing.