Blood Orange and Cannabis Marmalade
Marmalade is a real love-it-or-leave-it kind of condiment. We’re with Paddington Bear, L’il Kim and Christina Aguilera in the ‘love it’ camp, whether we’re serving it with toast or slapping it on a charcuterie board and grooving to our favourite early aughties hits while getting ready to host a par-tay.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
2 blood oranges (about 1/2 lb)*
1 ¼ cups sugar
1 cup cannabis-infused honey
¼ cup fresh lemon juice
*You can use regular oranges if desired, but be sure to reduce the sugar a little if they are quite sweet.
First, prep the oranges by cutting away the peel and pith. Then, slice the peel into very thin strips and place in a large bowl or container.
Slice the oranges into rounds and add to the sliced peel.
Cover fruit with 8 cups of water and refrigerate at least 8 hours – this helps to soften the peel.
Add the fruit mixture to a medium-sized, heavy-bottomed pot. Bring the mixture to a boil and reduce heat to medium.
Simmer until peels are completely softened, and water is reduced by 3/4, about 1 hour. Add sugar and cannabis honey and stir to incorporate.
Continue to cook until mixture is thick and syrupy (the bubbles will begin to slow down and look foamy), another 30–40 minutes.(The jam should form a skin and start to gel within 5 minutes if spooned onto a plate). If it doesn’t, keep simmering, testing every 10 minutes until it does.
Once marmalade is ready, remove from heat and add lemon juice- mix well. Ladle in jars, let cool, then refrigerate up to 3 months.