Blood Orange–Chili Pepper Jam

Instructions:

1. Zest the blood oranges, then juice them, removing any seeds.
2. In a saucepan, combine the blood orange juice, zest, sugar, lemon juice, chili peppers, ginger if using, and salt.
3. Bring the mixture to a gentle boil over medium heat, stirring frequently to dissolve the sugar.
4. Reduce the heat and simmer for 25 to 30 minutes, stirring often, until thickened and glossy.
5. Stir in the pectin if using and cook for an additional 2 to 3 minutes.
6. Test the jam by spooning a small amount onto a cold plate; if it wrinkles when pushed, it is ready.
7. Remove from heat and let cool slightly before transferring to clean jars.

Variations

• Use honey in place of part of the sugar for a softer sweetness.
• Add a pinch of smoked paprika for subtle depth.
• Substitute serrano peppers for a sharper heat.
• Stir in a splash of apple cider vinegar for extra brightness.

Tips

• Adjust chili quantity gradually to control the heat level.
• Stir frequently during simmering to prevent scorching.
• Jam thickens more as it cools, so avoid overcooking.
• Store refrigerated for up to two weeks or process for longer storage if desired.