Blood Orange Jam

Makes 2 small jars.

Peel ½ of the blood oranges. Remove the peel of the other half of the oranges with a knife, removing the white pith as well. (I find it too bitter if I leave the white pith on all the oranges. This is not necessary when making jam with clementines, those are not so bitter.)

Halve the oranges and carefully remove all the seeds. Process oranges in the food processor until smooth. You might have to do it in batches.

Pour puree into a pot, add sugar and lemon juice and bring everything to a boil. Cook for about 30–40 minutes, uncovered, stirring regularly. Stop cooking when jam has thickened and reached the desired consistency. If not thick enough, you can cook it for a little bit longer. It will not firm up as much as a jam made with pectin, but it is okay. I love the soft consistency.

Pour jam into clean jars, leave to cool and refrigerate. It will keep for about 10–14 days in the fridge.