Woodapple Blood Orange Jam

Ingredients

• 1.2 kg large apples (woodapples; for 750 ml juice)
• 750 ml blood orange juice (about 10 pieces)
• 4 lemons
• 500 g whole cane sugar

Instructions

1. 1.

   Clean jars and lids thoroughly: sterilize in a pot of boiling water for about 10 minutes and let them dry on a clean towel.

2. 2.

   Wash blood oranges, rub dry, squeeze juice into a bowl and set aside. Peel woodapples, quarter them, put in a large pot and add enough water to cover them by about 2 cm. Bring everything to a boil and simmer until mushy, about 45 minutes.

3. 3.

   Pour the apple mash through a coarse cotton cloth or a sieve with a catch bowl underneath. When it has cooled, stir vigorously and press to extract as much juice as possible.

4. 4.

   Soak a rough muslin in water, wring out well and place over a sieve set on a pot. Scoop the juice into the sieve with a cup and let it flow slowly through. Repeat until no juice remains, rinsing the cloth between passes.

5. 5.

   Measure the juice, mix with blood orange and lemon juice. Cook for 10-20 minutes over low heat, gradually adding sugar while stirring constantly. Continue cooking for another 5 minutes to reach the gel point.

6. 6.

   Fill jars with the jam using a ladle, wiping the rim clean. Seal immediately and place on top of the lid to create a vacuum. Repeat until all jam is poured. After about 5 minutes, flip the jars again.