Yeah this stuff is pretty darn special! As you can clearly see!
I have always had a thing for jams and marmalade. I used to absolutely love making jams but what I always had hated was the sheer amount of sugar that you had to put into the damn stuff! Not this marmalade, no siree – this marmalade uses only 1/3 of a cup of sugar to 6 oranges. Not too shabby.
The texture of this marmalade isn’t a solid jelly type that you would get it is a lot softer and more spreadable but it still tastes like marmalade and not any ordinary marmalade. Yes it is bittersweet but the flavour is just so much more than that – it is a fresh orange taste coupled with a complex chocolate flavour. It truly is beautiful. In a nutshell it smells and tastes like the best and freshest chocolate orange you could ever imagine.
So, what an earth made me chuck some cocoa nibs into my marmalade mix? Quite simply I love anything chocolate orange but the wonderful folk over at Naturya supplied me with some of their exquisite products to get creative with and I have had these gorgeous nibs sat around getting nibbled on and sprinkled over everything and anything. All I will say is that there will be a lot more of the cocoa nib coming your way in the near future, but in a savoury form!
I have made the method for this recipe as simple as possible as real marmalade making is all faff, muslin cloths, you name it – it is just not for me, at least not when I am running a house full of children and animals. All you will require for this recipe is a stove top, a pan, a wooden spoon and something to store your marmalade in. Simples.
This recipe will require you to add in some orange rind, however if you aren’t a fan of the rind in marmalade simply zest 1 of the oranges before juicing.
Yields: Roughly 350g
Preparation Time: 10 minutes
Cooking Time: 20- 30 minutes
Juice & pulp of 6 blood oranges (reserve the rind of 1/2 blood orange)
1/3 cup coconut sugar
1/4 cup Naturya cocoa nibs
1 tsp tapioca flour dissolved into 1.5 tsp water
- Juice all of the oranges and save the pulp too – I find that this gives the marmalade that bit more of a fruity bite to it. Ensure that you save the rind of 1/2 of an orange.
- Cut the rind in half and slice thin strips lengthways, I definitely wouldn’t cut a strip any thicker than 5mm.
- Combine all of the ingredients (except for the tapioca flour) into a pan and place onto a medium heat. Bring the mix to the boil being sure to stir frequently to prevent burning.
- Once boiling reduce the heat and leave the mixture to simmer. Simmer until the majority of the liquid has reduced and it coats the back of your spoon well.
- Remove the pan from the heat and pour in your tapioca flour thickener stirring vigorously. Return the pan to the heat and heat for 1 minute until thick.
- Pour the marmalade into a clean airtight jar and cover with a wax disc or cellophane lid before closing. Store in a cool dark place and use within one month.
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