Another reserve. Yeah, I'm kinda obsessed with preserving at the moment. I really do think it's because I miss fruit so much. This is another Christine Ferber preserve, made with blood oranges, as well as some Navel oranges for a little color. This preserve set well. In her recipes Ferber never uses pectin in a liquid or gel form. The recipes simply call for green apples and the pectin naturally present in the apples works as the thickening agent. However, it doesn't always seem to work. With some jams/preserves being quite watery, although this could simply be due to my lack of experience in making them. This one worked well, it tastes very sweet, but the color is amazing, and it's all natural!
