Blood oranges

Growing up in the northern hemisphere nothing suggests that strawberries or blueberries should be found in the middle of winter when the trees are pure white and the wide lakes are covered with a frozen layer. However, living in a globalized world you can pretty much find whatever food you would like whenever the season.

Last Christmas I was visiting my parents in my small hometown on the west coast of Norway. In a city of 5000-6000 people, the local shop had fresh fruits imported from over 18 countries around the world. Colombia, China, Kenya, Argentina, Italy, Peru and New Zealand were just a few of the countries listed. Even though I feel spoilt and lucky having fresh fruits within arms reach during the year, I kind of miss the feeling of the wait for something good.  We count the days until Christmas, travels, birthdays… Isn’t it the wait that makes it feel worthwhile?

A few years ago I had my first taste of blood oranges. To my big excitement, I fell head over heels in love with the fruit and couldn’t imagine a year until next time. However, the cold January day I finally found them back in the store, I got so excited!

In search of something good to use the blood oranges with I came across Tieghans quick and easy recipe jam at Half Baked HarvestAre you as excited as me about Blood Oranges, or just want to something new? Then check out the recipe below.

Blood Orange and Chia jam by food photographer Gunvor Eline Jakobsen

BLOOD ORANGE CHIA JAM

  • 3-4 small-medium blood oranges peeled and most of the white pith discarded
  • 2 tablespoon real maple syrup
  • 1 teaspoon rose water (optional)
  • 2 tablespoons chia seeds

 

BLOOD ORANGE CHIA JAM

  • Chop the blood oranges, add them + their juices to a bowl. Add the maple syrup, rose water and chia seeds. Use a fork to combine the ingredients. Cover and let sit in the fridge for 1-2 hours or overnight, stirring once or twice to prevent the chia seeds from forming lumps. The chia seeds will bind the juices into a jam-like consistency. Store in a sealed jar in the fridge for up to 3-5 days.

 

Homemade Blood Orange and Chia jam yoghurt bowl by food photographer Gunvor Eline Jakobsen

Blood Orange and Chia jam by food photographer Gunvor Eline Jakobsen

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