Sweet and Sour Orange Jam Spiced with Aromatic Star Anise, Cinnamon, Stem Ginger and Vanilla.
Even after making three jars of Seville orange curd, I still had around 300ml of Seville orange juice and zest stored in the freezer waiting to be used. When I came across some cheap clementines in the supermarket, I decided to use them, with the frozen juice to make an orange jam.
The very wintery weather wave been having recently inspired me to make a (slightly out of season!) christmassy jam, with mulling spices and warming ginger. It tastes wonderful just on toast but I will be posting a cake to use some jam up later this week!
Variations: You could use apple juice and fruit instead of orange for a mulled Apple jam.
Ingredients: Makes Three 250g Jars
- 300ml Seville Orange Juice
- Zest from 3 Seville Oranges
- 5 Medium/Large Clementines or Tangerines, Peeled and Chopped
- 2 Star Anise
- 1 Cinnamon Stick
- 4 Pieces of Stem Ginger, Finely Chopped
- 50ml Stem Ginger Syrup
- 400g Jam Sugar
- A Splash of Spiced Rum
- 1tsp Vanilla Essence
Put the orange juice zest and chopped fruit into a pan with all the spices and bring to the boil on a high heat.
Cool a small plate in the fridge.
Add the spiced rum and then the stem ginger and syrup.
Stir in the jam sugar and turn the heat down.
Simmer the mixture until it has reduced in volume by about 1/3. This should take 30 minutes to an hour.
Once the mixture has thickened and reduced, check that the jam has set by spooning a small amount onto the cooled plate. If the mixture does not drip when tipped up, the jam is ready. If not you may need to add more Jam sugar or reduce the volume of the mixture further.
Stir in the vanilla extract.
Pour the jam into three sterilised 250g jars and seal tightly. Leave to cool and then sore in the cupboard, or in the fridge once open.