Red Bluff Pickles & Provisions
Bourbon Blood Orange Marmalade
Bourbon Blood Orange Marmalade
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Made the old-fashioned way with more fruit and less sugar. If you've been a fan of our Bourbon Blood Orange Marmalade for awhile, you'll notice that the colour varies from season to season depending on the variety of blood oranges we are able to procure. This year we received quite a few with beautiful blackberry coloured pulp. So delicious!
Contains: Blood oranges, Valencia oranges, grapefruit, lemons, sugar, bourbon and natural citrus pectin.
Our favourite ways to use jam or jelly:
- Add to a pan sauce for meat or fish
- Pour over a wheel of Brie or Camembert
- Stir into plain yogurt or ice cream
- Add to vinaigrette
- Blend into a smoothie or adult beverage
- Top pancakes or waffles, or stuff French Toast
- Fill pastries, cakes and cookies
- Make a glaze for tarts and shortcake…
* Now available at Cariboo Keepsakes in Quesnel, BC.
What's Cooking?
Can I use my pepper jelly in cooking?
Yes, by all means! Pepper jelly makes an incredible glaze for meats, fish and vegetables. Try brushing pepper jelly on a slab of seasoned salmon before baking it in a 425F oven for about 10 minutes, (depending on the thickness of your fish). When it is done, run it under the broiler for about 2-3 minutes to finish.
What can I do with the little bit of pepper jelly I have left in my jar?
Make a quick vinaigrette to dress up a simple salad of leafy greens by adding a little oil, vinegar, salt and pepper to the remaining pepper jelly. Add a few berries or some seeds and toss to coat everything lightly before serving.
Can I bake with pepper jelly?
Absolutely! Get creative in your kitchen. Try making a sharp cheddar shortbread thumbprint cookie and fill the center with any of our pepper jellies for a sweet and savory appetizer.
Or even easier, line mini tart tins with ready made puff pastry, add a small cube of cream cheese to each tin and top with a teaspoon of pepper jelly. Bake according to the directions on your puff pastry box.