Honey Sweetened Cara Cara Orange Jam on Simple Bites

March 19, 2014

finished orange jam

I got back from Chicago last night with a stack of other peoples’ business cards, half a dozen water bottles from the Housewares Show (more on that soon), and a fog-inducing head cold. I’m good for nothing right now beyond curling up on the couch with a book and some tea.

Happily, I don’t have to leave you all entirely empty-handed. I wrote a piece for Simple Bites on Honey Sweetened Cara Cara Orange Jam that went live today. It’s bright, well-balanced, and can be used a number of different ways (on toast! with yogurt! in vinaigrette!). Please do head over there and take a look.

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4 thoughts on "Honey Sweetened Cara Cara Orange Jam on Simple Bites"

  • Egged on by two friends, your first book, and your blog, I made my very. first. jam last night, using this recipe and a bunch of unidentified citrus fruit (perhaps honey tangerines and mandarins?) that had been lingering in our office break room. I figured a good way to experiment would be by using fruit that I didn’t think was precious.

    It set. The jars sealed. And taste tests confirm yumminess.

    I must now can EVERYTHING.

    Thank you for my current badass attitude. I have a new super power.

  • I hope you feel better – have a hot toddy!

    An approximately 2-inch long by 1-inch wide piece of fresh ginger, cut lengthwise into thin “slabs” (no need to peel)
    4 ounces very hot water
    for about 5 minutes. Cover the cup with a saucer to keep the liquid warm.
    1 to 2 tablespoons fresh lemon juice (from 1/2 a lemon)
    2 ounces (4 tablespoons) bourbon
    Honey to taste (we like about 2 teaspoons)