Spiced Orange Jam

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.

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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.

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Double Chocolate Orange Curd Layer Cake

Three Chocolate Genoise Sponges layered with Tangy Seville Orange Curd and Sweet White Chocolate Cream, finished with a Dark Chocolate Topping.

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 Having made three jars of Seville orange curd last week, even after giving one away as a present, I was struggling to use up the remaining jars, so decided it would be best used as some sort of sponge filling. You can’t beat chocolate and orange as a flavour combination so I decided on a chocolate sponge cake layered with my orange curd and some white chocolate cream, to balance the curds bitter tang.

Variations:

 You could swap the white chocolate cream for dark chocolate if you think it will be too sweet for you, or change the orange curd to another fruit jam or curd of your choice, cherry or raspberry would work well!

Ingredients: Makes about 12 slices

Chocolate Genoise Sponge:

  • 6 Eggs
  • 190g Flour
  • 3tbsp Cocoa Powder
  • 190g Caster Sugar
  • 40g Butter (melted)

White Chocolate Cream Filling:

  • 200g White Chocolate
  • 200ml Double Cream

Dark Chocolate Topping:

  • 200g Plain chocolate
  • 50ml Double Cream
  • 25g Butter

One 220g jar of Seville Orange Curd

To make:

Chocolate Genoise Sponge:

 Preheat the oven to 180°C and line a rectangular tin (about 35cm x 25cm x 2cm) with baking paper.

Whisk together the eggs and sugar in a large heatproof bowl for a few minutes until light and fluffy

Place over a pan of simmering water and continue to whisk until it has tripled in volume

Take off the heat and continue to whisk until the mixture resembles meringues at ‘soft peak’ stage, so the mixture should cling to the whisk and leave a visible trail as it drops off into the bowl.

Gently fold in the flour and cocoa powder with a metal spoon and then fold in the melted butter.

Spread 1/3 of the mixture into the prepared baking tin and cook in the preheated oven for 8-10 minutes. Repeat with the rest of the mixture to produce 3 rectangular sheets of chocolate sponge. (You could also cook all the mixture in one tray and slice it into three sponges once cooled, you would just need to increase the cooking time to around 14 minutes)

White Chocolate Cream Filling:

Whilst the sponges are cooling, you can make the white chocolate filling

Melt 200g of white chocolate over a pan of simmering water

Whisk up 200ml of double cream until it forms soft peaks

Pour in the melted chocolate and continue to whisk until combined.

Dark Chocolate Topping:

Heat the butter and cream in a small plan over a low heat until melted

Break the chocolate into small chunks and add to the butter and cream mixture

Continue to heat until the chocolate has completely melted.

Assembling:

Use one of the chocolate sponges as the base of the cake. Spread over ½ a jar of Seville orange curd, and then ½ of the white chocolate cream.

Lay the next sponge on top, and then add the remaining orange curd and white chocolate cream.

Add the final layer of cake and smooth over the dark chocolate topping.

Chill the cake in the fridge until the topping is set.

Cut the cake into 12 individual slices and serve.

Seville Orange Curd

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When I came across an abundance of reduced Seville oranges at the supermarket last week, I couldn’t resist buying them with the intention of making a Seville Orange marmalade. However I soon remembered that I don’t actually like marmalade, so after scouring Pinterest for some alternative recipes I settled on the idea of making an orange curd. I couldn’t find a particular recipe that worked with the type of oranges I had, so I amalgamated a few recipes together and the curd turned out beautifully.

The Seville oranges give it a very citrusy and slightly bitter taste, so if you prefer things a bit sweeter, you can taste the curd whilst it is cooking and add more sugar if you think it needs it!

Variations:

Add some thyme leaves at the end of cooking to make an orange and thyme curd, or 1tsp of ground cardamom for a more aromatic finish.

Ingredients: Makes Three 220g Jars

  • 6 Egg Yolks
  • 300ml Freshly Squeezed Orange Juice
  • Zest from 3 Oranges
  • 250g Caster Sugar
  • 2tsp Corn flour
  • 120g Butter

Combine the egg yolks, orange juice, zest and sugar in a large heatproof bowl, over a pan of simmering water.

Continue heating the mixture, stirring constantly for around 20 minutes.

Mix the cornflower with 1tsp of water and add to the curd mixture

Cook for a further 5 minutes

Check that the curd is ready by spooning a small amount on a cold plate, if the mixture doesn’t drip when the plate is tipped up the curd is ready, if not, then continue heating and stirring for a little longer. You can also tell that it is ready when it starts setting at the edges of the bowl.

Stir in the butter until it has completely melted and combined with the curd

Pour the curd into sterilised jars, seal and leave to cool. Don’t worry if the curd is has not set at this point, it will still be quite runny! Store the curd in the fridge, where it will solidify into a more recognisable curd-like consistency.

The curd will keep in the fridge for around 2 weeks.