Thyme, Coriander and Orange Jam Recipe

In contrast to the slight bitterness of a marmalade made with Seville oranges, this orange jam recipe has a fresher, sweeter citrus flavor.

| September 2013

In The Artisan Market, author and trained chef Emma MacDonald shares her culinary secrets, explaining how to pickle, smoke, cure, and conserve; put together great meals; and mix and match both home-cooked and store-bought foods. This treasure trove of culinary delights shows you how to produce delicacies ranging from cured meats, smoked fish, and sweet preserves to farmhouse cheeses, fresh pasta, and fresh-baked pies. This blackened fish recipe comes from chapter 2, Fish and Shellfish.

You can purchase this book from the Mother Earth Living store: The Artisan Market.

Thyme, Coriander and Orange Jam Recipe

In contrast to the slight bitterness of a marmalade made with Seville oranges (delicious as it is),this orange jam has a fresher, sweeter citrus flavor. It is infused with fresh thyme and the slightly lemony tang of coriander seeds. To make ginger jam, you can replace the thyme with two pieces of drained, finely chopped preserved ginger in syrup.

Servings: Makes 2 x 1-1/4-cup jars
Preparation time: 15 minutes, plus overnight soaking
Cooking time: 2 hours

• 3 tablespoons coriander seeds
• 2-1/4 pounds unwaxed oranges, such as Valencia or Navel, washed and cut in half
• 2 lemons, washed and cut in half
• 4-1/4 cups plus 2 tablespoons sugar
• 4 tablespoons thyme leaves

1. Toast the coriander seeds in a dry skillet over medium heat for about 3 minutes until they start to smell aromatic. Leave to cool, then roughly crush using a mortar and pestle. Leave to one side.

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