Made with our Calivinegar Blood Orange Balsamic Vinegar
Yields: 1½ cups | Prep Time: 20 min | Total Time: 1 hour
- INGREDIENTS
- INSTRUCTIONS
- 4 pounds blood oranges
- 1 cup granulated sugar
- 2 tablespoons Calivinegar Blood Orange Balsamic Vinegar
- Juice of 1 lemon
- 2 vanilla beans
- Remove the peels from the oranges and thickly slice, discarding any seeds.
- In batches, puree the oranges in a food processor. Transfer the puree to a large pot with a heavy bottom.
- Stir in the sugar, lemon juice, Calivinegar Blood Orange Balsamic Vinegar, vanilla seeds and pods.
- Bring the mixture to a boil, then reduce the heat to medium and simmer for about 40 minutes, stirring frequently, especially near the end. The mixture should reduce by at least two-thirds and thicken. (Keep in mind, the jam will thicken more as it cools.)
- Remove the vanilla pods and push the jam through a mesh strainer using the back of a large spoon.
- Pour the jam into jars and allow it to cool before sealing and refrigerating.
Blood Orange Balsamic Vinegar
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