If you’re from the west coast you’re probably all too familiar with the company Jamba Juice. In high school, I was a Jamba Juice fiend. Originally called the Juice Club, Jamba Juice was founded in my hometown of San Luis Obispo, CA. Now as your probably know, you can find Jamba Juice in most large cities and airports across the US. The point here, and how it pertains to this marmalade recipe, is that the Juice Club created a behind the scenes smoothie called the white gummy bear. If you were privy to this knowledge (likely through an employee), then lucky you. Anyways, as the name states, this drink tasted just like the clear white gummies that you find in gummy bear candies. My first thought when tasting this kiwi blood marmalade was, “WOW! That tastes exactly like the white gummy bear smoothie from Jamba Juice”!!
Being my first attempt at making marmalade, I have to say I’m quite pleased with the flavor and consistency. As citrus fruits are in season right now, marmalade recipes are popping up all over the canning blogosphere. I figured I’d switch this up a bit, and boy, am I glad I did. The addition of kiwi to this classic blood orange marmalade recipe adds notes of sweater tropical fruits, which nicely cut the tart characteristics of the citrusy orange. In addition, this recipe calls for no pectin. Instead, you soak the orange seeds and fleshy membranes overnight to pull out the natural pectin needed for this marmalade recipe. This recipe was adapted from Marisa’s small batch blood orange marmalade over at Food in Jars.
Another announcement pertaining specifically to seacoast, New Hampshire… the location and date of the next Seacoast Food Swap has been finalized. Join me at the Joinery Restaurant located in the Newmarket Mills on February 16th. For more information on this event follow us on FB.com or consult/sign up over at our Meetup.com page.