Category: Freebies & Printables

Candied Orange Peel in Syrup

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 […]

The post Candied Orange Peel in Syrup first appeared on Love and Olive Oil.

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).

Faceted glass canning jars filled with Candied Orange Peel in Syrup in direct sunlight with harsh shadows and highlights on a marble background.

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).

Three jars of Candied Orange Peel in Syrup, one jar open with a spoon resting on top, the other two jars sealed with designed orange and white labels on the lid.

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.

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Mango Raspberry Jam

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 post Mango Raspberry Jam first appeared on Love and Olive Oil.

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.

Jars of Mango Raspberry Jam, one open to show the texture of the jam, with scattered mango fruits and raspberries around.

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!)

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