Bitter and sweet, fruity and chewy, candied orange peel is one of citrus season’s under-appreciated treats. Whether spooned over ice cream, garnishing a fancy cocktail or mocktail, drizzled over pancakes, or chopped and mixed into cookies or scones, they are as versatile as they are delicious. Pieces of tender, chewy candied orange rind swimming in […]
Bitter and sweet, fruity and chewy, candied orange peel is one of citrus season’s under-appreciated treats. Whether spooned over ice cream, garnishing a fancy cocktail or mocktail, drizzled over pancakes, or chopped and mixed into cookies or scones,they are as versatile as they are delicious.
Pieces of tender, chewy candied orange rind swimming in a thick and sweet sugar syrup, lightly scented with honey and orange blossom water. This recipe has been thoroughly tested and expert reviewed to be safe for water bath canning methods for shelf-stable storage (that said, you don’t have to can them and can store the jars in the refrigerator or freezer too).
2024 is the year of the candied orange, apparently.
Seriously though, I don’t think I’ve let a weekend go by without at least one test batch of candied oranges in one form or another. I’ve probably gone through 25 pounds of oranges and upwards of 10 pounds of sugar at this point.
I am still finding sticky bits of syrup on various surfaces and even my camera buttons (oops).
So yes, I know I’ve already posted a recipe for candied orange slices (which I used to top these gorgeous Chocolate Blood Orange Cupcakes), but this recipe is slightly different in that it uses strips of orange rind rather than full slices, and it has been developed specifically so that, instead of drying, the peel is preserved in the syrup (you’ll notice it calls for a lot more sugar as a result, since we need enough syrup to fully cover all of the candied peel). Additionally, it’s been thoroughly tested and expert reviewed to be safe for water bath canning! Which makes it a great option to make now while citrus season is still in full swing so you can enjoy candied orange peel all year round.
These jewel-like candied blood orange slices have a gorgeous, stained glass appearance, making them the perfect decorations for desserts or drinks, and a sweet and chewy texture that makes for a delicious snack all on their own, or (better yet) dipped in dark chocolate. While candying oranges does involve a good chunk of time to […]
These jewel-like candied blood orange slices have a gorgeous, stained glass appearance, making them the perfect decorations for desserts or drinks, and a sweet and chewy texture that makes for a delicious snack all on their own, or (better yet) dipped in dark chocolate.
While candying oranges does involve a good chunk of time to achieve that perfect chew and glass-like appearance, the result is well worth it. Not to mention the delicious candied orange syrup that’s leftover at the end which as good or better as the orange slices themselves! All you need to make this impressive homemade confection are sugar, water, and oranges (and a bit of powdered citric acid to preserve the leftover syrup at the end).
Hello, gorgeous!
Really though, is there anything prettier than a slice of candied blood orange, shiny and translucent in the winter sun?
They’re basically like edible stained glass, deliciously chewy and bursting with sweet orange flavor. And yes, the entire thing is edible! The ‘candying’ process, wherein the orange slices are simmered in a sugar syrup, softens the rind and infuses it with sugar syrup.
Not to mention that the ‘byproduct’ of the entire process is a truly fantastic candied orange syrup that’s almost better than the oranges themselves. It’s like a recipe two-for-one!
I used these candied blood orange slices as a garnish on some chocolate blood orange cupcakes. Cut into half moons and nestled in a swirl of pale pink blood orange buttercream, they provided the perfect finishing touch to the already gorgeous cupcakes, both adding visual impact and hinting at the flavors to be found inside. Rather than try to tack this on as a part of the cupcake recipe (which already had cake and frosting parts), I figured they were pretty enough (and finicky enough) to warrant their own post.
Black Friday has come early this year, and everything in the L&OO shop is on sale for a limited time! Here’s your chance to grab That’s My Jam at a discounted price! Since I’m paying for printing for small runs of books, I simply can’t discount the price very much or very often, so this […]
Black Friday has come early this year, and everything in the L&OO shop is on sale for a limited time!
Here’s your chance to grab That’s My Jam at a discounted price! Since I’m paying for printing for small runs of books, I simply can’t discount the price very much or very often, so this is as low as it’s ever been (and as low as it’ll ever get for the foreseeable future). If you haven’t yet bought a copy, this would be a great time to buy!
Click here or use coupon code CRANBERRY for 10% off your order.
The postal service being as it is, I knew that the physical books would not arrive in time for Thanksgiving (though I’ll certainly try to get them shipped out quickly). I assumed folks would want the cranberry sauce recipes in particular ASAP, so I put together a quick little mini eBook that includes the 4 cranberry sauce recipes from That’s My Jam (including my homemade jellied cranberry sauce), an exclusive never-before-published recipe for my go-to classic chunky cranberry sauce, 3 more unique cranberry sauce recipes from the archives, and a bonus recipe for sugared cranberries (the perfect garnish for your holiday treats!)
The classic cranberry sauce recipe is particularly versatile, and includes ideas for adaptation (including reduced sugar and alternate sweeteners) as well as numerous flavor variations. The only limit is your imagination!
The Cranberry Edition mini eBook is filled with 8 of my favorite cranberry sauce recipes (including an exclusive, never-before-seen recipe and a bonus recipe for sugared cranberries), just in time for Thanksgiving! Free with any That’s My Jam purchase, or you can also get a standalone copy of the Cranberry Edition for only $2.99.
Looking for Thanksgiving menu inspiration?Browse all my past Thanksgiving recipes — from stuffing and potatoes to gravy and pies galore, I’ve got you covered!
And don’t forget to take advantage of the Black Friday sale, save 10% on everything in the shop (with coupon code CRANBERRY) plus get the free cranberry ebook with every That’s My Jam purchase. Buy act fast, as this sale is only valid through 11/30.
(psst! If you’ve already purchased a hardcover copy of That’s My Jam and want the Cranberry Edition mini eBook, just shoot me an email and I’ll send it to you straight away!)
The unexpected combo of mango and raspberry results in a jam with a candy-like fruit flavor, like one of those mystery dum-dums that’s impossible to pinpoint exactly which fruit you’re tasting other than it is delicious. This ultra-flavorful jam comes together surprisingly quickly and with less sugar than traditional jams, and can be water-bath canned […]
The unexpected combo of mango and raspberry results in a jam with a candy-like fruit flavor, like one of those mystery dum-dums that’s impossible to pinpoint exactly which fruit you’re tasting other than it is delicious.
This ultra-flavorful jam comes together surprisingly quickly and with less sugar than traditional jams, and can be water-bath canned for long-term storage or stored in the refrigerator or freezer if you don’t want to deal with the hassle of canning.
I recently found myself staring down a surfeit of mangoes and raspberries in the fridge after multiple rounds of recipe testing mango lime tarts and raspberry mousse cakes (the recipe for that one is coming very very soon – you don’t want to miss it).
Needless to say I had a lot of leftover fruit, and wasted fruit is something I simply cannot abide.
This recipe didn’t quite make it into That’s My Jam, but not because it’s not delicious (spoiler: it is quite scrumptious, actually, and one of my new favorites). Rather, the only reason it wasn’t included is because the idea came to me literally two days after I’d submitted the final book files to the printer.
But if you’re looking for more fun and unique jam recipes, definitely get yourself a copy of That’s My Jam, now available in a gorgeous hardcover edition as well as pdf/ebook format; I’ve also got a few limited bundles left which include a box of Pomona’s pectin which you’ll need to make the majority of the recipes in the book (as well as this one).
As always, you know the rules around here: no naked jars. Be sure to scroll through to the bottom of this post for the free printable labels and the option to buy an editable version (now available in multiple formats!)
Can you believe it’s been 7 years since I first released That’s My Jam? (The fact that it’s been 11 years since Cookie Dough Lover’s and Breakfast for Dinner is even more unbelievable.) I figured it the time was ripe for an update (pun intended). The new version is updated and expanded with a dozen […]
Can you believe it’s been 7 years since I first released That’s My Jam? (The fact that it’s been 11 years since Cookie Dough Lover’s and Breakfast for Dinner is even more unbelievable.)
I figured it the time was ripe for an update (pun intended).
The new version is updated and expanded with a dozen new recipes that didn’t make it in the 1st edition, including 5 brand new and exclusive jam recipes you won’t see anywhere else. I also added an entire new chapter called Shoulder Season, showcasing jams and jellies that combine fruits and flavors from different seasons (like apple/rose and blueberry/Meyer lemon).
In addition, all recipes have now been updated to include metric measurements (hooray!), there’s a gorgeous new cover, and the whole thing has been redesigned and reformatted for print.
You heard me right… print.
Yep, that’s right, you can now get an actual, physical, gorgeous hardcover copy of That’s My Jam for your kitchen library! I personally prefer cooking from a physical book instead of a digital pdf or website, so this was partially a selfish decision so I’d have a hard copy for my own kitchen. But I hope you love it too. :)
This whole process took me way longer than I initially anticipated which is why this is launching now and not at the beginning of canning season like I’d originally hoped. But the whole point of the book is that every season is canning season, right?
Of course, the fact I decided to give the book a design makeover, add metric measurements for all the recipes, and add half a dozen brand new recipes was part of the reason. But the final result is so worth it!
The gorgeous 172-page hardcover book is currently only available through my site, available for both US and International shipping (please note the book was briefly listed on Amazon/B&N/etc but the quality was so crummy I ultimately decided to print it elsewhere and just sell it myself, so if you see it there please don’t buy that version).
Buying Options
Limited Edition *SIGNED* Book Bundle
This special limited edition package that comes with a signed hardcover book, a box of my favorite Pomona’s pectin, plus a blueberry or lemon fruit notepad.
The ebook version has also been updated, now only available as a single bundle edition with all the same new recipes as the print version just in a convenient digital PDF format.
Have I had this shirt in my closet for years and finally found the perfect occasion to wear it? Indeed.
What’s Inside
52 unique recipes for homemade jams and jellies, organized by season (including a new SHOULDER SEASON chapter with recipes combining fruits from multiple seasons).
13 BONUS recipes for sweet and savory dishes to showcase your jams.
Access to downloadable printable labels for each and every recipe, for gift-ready jams.
Getting started tips, tools, and information for new and experienced canners alike.
Resources for supplies, jars, and extended reading.
If you are…
An experienced canner looking for some unique new recipes or some designerly labels to up your packaging game…
A beginning canner looking to play with new flavors and techniques…
A newbie who has been wanting to learn how to can but has been hesitant to try…
…this book is for you!
Some highlights…
Rose Apple JellyLemon Lime MarmaladeLavender Peach JamBlackberry Vanilla Jam
I am so excited to finally be able to offer a hardcover version of this book, and hope you are too!
Because I am handling all shipping and fulfillment myself, estimated ship time is currently 2-3 weeks (and I appreciate your patience here as I’m not Amazon). While this isn’t ideal, it was the best way for me to be able to offer a high quality printed book at a reasonable price.
Of course, I’ll still be offering plenty of jam and canning recipes here on the blog (I’ve got no shortage of ideas for new and unique combinations). Please visit the canning recipes archive for all the past published recipes, plus the freebies & printables archives for all the recipes with free printable labels available (I also hope to start offering more editable Canva templates here in the near future).
