Monday, December 29, 2008

Going "Off Script"

I don't usually deviate from canning recipes. There are usually strict warnings in all the cookbooks, on the order of, "If you don't follow these directions to the letter, you will get food poisoning and DIE." Sometimes I really want to vary the recipe, though, and I'm starting to get a little braver. The cranberry habanero jam (aka "Cranbanero") was one of my first deviations. The other day I found blood oranges in the local Whole Foods. I love blood oranges. I don't really like marmalade. What could I possibly do with these things other than just eat them? Blood oranges...sangria...sangria jam? I wonder....

So I found a recipe for sangria jelly and added a few of my own touches. It smells awesome. It tastes awesome. I don't know what kind of shelf life it will have, but hopefully "long enough."

Here's the recipe with my modifications:

1 1/2 c. red wine
2 T. lemon juice
2 T. lime juice
1/4 c. blood orange juice
4 thin slices of blood orange, cut up, with some rind left on
3 1/3 c. sugar
1 pouch liquid pectin

I brought everything but the pectin to a boil, added the pectin and boiled for 2 full minutes. I processed the jam in 1/2-pint jars for 10 minutes and let them rest for 5 before removing them. It made 4 jars and a little bit more.

Here's a shot of the finished product - a beautiful burgundy color.

3 comments:

  1. Looks tasty. Also, I notice that warnings on canning recipes are similar to warnings in knitting patterns, e.g., "For the love of God, don't twist the stitches when you join!"

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  3. Death Jam! Woot! Bring on the extreme canning, I can take it!

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