Created and contributed by Sarah Reid of Oshawa, Ontario, Canada, Chocolate Orange Marmalade is a low-sugar cooked marmalade made with Pomona’s Pectin.Sarah says: Chocolate is one of the most universal foods out there. When combined with the fresh, bright flavor of orange, the sweetness and richness of the cacao bean and sugar combination lighten, creating an enjoyable, sophisticated melange in the mouth.After seeing walls and walls of "chocolate + (name your fruit)" bars and bonbons over the Christmas season, I got the inspiration to try my hand at making a breakfast-friendly spread with the nuances of the famous chocolate-orange candy my mom absolutely adores.By using my favorite Pomona’s Pectin, I added just enough sugar to offset the bite of the marmalade. Far from being a sickly-sweet candy box confection, the finished mixture is more of a bittersweet, "grown up” treat. If you're a fan of the chocolate oranges, try a smear of this on toast for a change – just don't try to whack it on the floor.Sarah’s blog, What Smells . . . So Good?, is a wealth of all kinds of jam and jelly recipes, as well as many other goodies to tempt your taste buds.
Before you begin, prepare calcium water. Todo this, combine ½ teaspoon calcium powder (in the small packet in your box ofPomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
If using glass jars, wash, rinse and heat them, either by filling them with water and heating in the microwave or by pouring warm to hot (not boiling) water into the jars. Keep the jars warm until ready to fill. Wash, dry, and set aside lids and screw bands. If using plastic freezer containers, wash and rinse.
Zest all 4 oranges, ideally with a microplane, and set zest aside.
Peel, section, remove any seeds, cut off any especially fibrous membrane or white pith, and chop oranges to yield about 2½ cups of chopped orange and juice.
Chop chocolate into small pieces and set aside.
Combine orange zest, chopped oranges, water, calcium water and lemon juice in a saucepan and mix well
Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat and stir in the chocolate.
Fill hot glass jars or plastic containers to ½” of top. Wipe rims clean. Screw on lids. Let jars cool. Marmalade will jell when it is completely cool (12 to 24 hours).
If using plastic freezer containers, store marmalade in refrigerator or freezer once it is cool.
If using glass canning jars, check to see if jars have sealed once the marmalade is cool. If so, you want to unseal them; then put the lids and bands back on before storing in the refrigerator or freezer. You don’t want to store this jam in a sealed jar since it hasn’t been tested for acidity.
Eat refrigerated marmalade within 3 weeks. Eat frozen marmalade within 1 year. Lasts 3 weeks once thawed.
This marmalade needs to be stored in the refrigerator or freezer. Pomona's Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.This recipe has not been tested and approved for water bath canning. Due to the fat in the chocolate bar, it needs to be refrigerated or frozen for safe storage.* (See below for an alternative recipe that is safe to can.)Unsealed jars will keep for 3 weeks to a month in the refrigerator; up to one year in the freezer. See below for details about how to refrigerate or freeze.*Reminder: Please do not water bath process this recipe. If you want make a similar marmalade and water-bath process it, see our recipe for Orange-Chocolate Marmalade, created by Allison Carroll Duffy.
Chocolate Orange Marmalade printed from PomonaPectin.com