For my money, there is no more orangey orange, than the Clementine. My partner calls them by their Japanese name Satsuma, but never, in this house, do we call them Mandarins. It isn’t a hidden dislike of things with a Chinese ancestry, but to me, Mandarin oranges are those syrup laden wedges in the can that don’t even resemble their fresh counterpart.
How, then, could Satsuma Orange and Chia Tea Jam be a bad thing?
Yeild: 3 – 0.5 liter jars or, 3 – pint jars or, 6 half-pint jars
You’ll need:
9 small Clementine (Satsuma) oranges
3 cups strong Chia tea*
5 ¼ cups sugar
3 lemons, juiced
1. Boil water in kettle and make tea. *I used the Tazo brand tea bags in about 3 ½ cups of water.
2. Using a microplane style grater, remove the zest of the oranges, and place in a large non-reactive bowl.
3. Carefully peel and supreme the oranges, removing any seeds you encounter, and place in the same bowl as the zest. Be sure to squeeze all the juice form the remaining membranes.
4. Squeeze lemons over the bowl using a small hand sieve to remove any seeds.
5. Pour cooled Chia over orange and zest mixture, stir to combine ingredients and cover with cling film. Let stand for twelve hours or overnight.
**Wash and sterilize your jars and heat canning kettle or large pot.
6. Place mixture in a large heavy bottomed pot,with at least a 7 quart capacity.
7. Add sugar and cook over medium/high heat stirring frequently until jam reaches the jelling stage.
8. Ladle into hot jars and process for 10 minutes.
9. Allow jam to cool in a draft free location until set.
The results: a strongly flavored orange jam that is sweet, and rich with cardamom.
The curve: the zest of these oranges is so fragrant I might try adding a little Clementine zest to all orange flavored jams or marmalades in the future
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