Blood Orange Jelly

So on a windy spring day I decided to try my luck with the last blood oranges here of the season and make this jelly. So in Australia we call it a jam but its a recipe from a book a friend of mine, Ellie, introduced me to by Christine Ferber. A master of all things preserved, the recipe is as follows.

1.2kg Blood Oranges
750g grannysmith apples
1kg plus 1 cup sugar
750g water plus 200g
2 oranges
juice of 1 lemon

Rinse apples, remove stems and cut into 1/4s without peeling.
place in preserving pan with the 750ml water.
Bring to the boil and simmer for 30 min, Pour this preparation through a sieve lined with muslin. Let refrigerate juice over night, next day, measure out 500g juice, leave the sediment in the bowl to form a clearer jelly.
Squeeze the blood oranges, Measure 500g juice and put the seeds into a cheesecloth bag.
Rinse and brush the 2 oranges in cold water, and slice them very thinly into rounds.  Poach the rounds in the 200g water until the slices are translucent.
Add the apple juice and orange juice and sugar and lemon juice, and seeds in the cheese cloth bag, bring to the boil and stir occasionally, skim frequently for a clearer jelly.
Continue cooking on high heat, for 10min.
remove cheesecloth bag, return to boil. Put jam into jars and seal immediately.
For the actual recipe, the book is 'Mes Confitures', by Christine Ferber, the best preserving guide, or so says my Jamming buddies Ellie and Yossy from Brooklyn, NY.

We had great fun one summer shooting and preserving that every time i do this it now brings back so many fun memories, just what it is all about. Enjoy!