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  • Foto van schrijverCélien Mommaerts


Hi guys,

This blood orange jam with papaya is to die for. It’s delicious on a cracker or in your yoghurt. I love to experiment with the flavors and they turn out amazing each time. I try not to use too much sugar. Recipe is up on the blog and be fast because the season for blood oranges is almost over. And believe me it’s much healthier to make your own jam. Curious what you guys think about this recipe.

Enjoy your day.

Recipe for 5 jars of jam.


- 12gr of gelatin leaves

- 1 papaya

- 2kg of blood oranges

- 2 lemons

- 250gr of jelly sugar

- Peel of 1 blood orange

- 5 jars


1. Put 3 blood oranges aside and juice them.

2. Peel the other blood oranges and save the peel of 1 blood orange. Cut the flesh of the fruit in pieces.

3. Peel the papaya, remove the seeds and cut the flesh in pieces.

4. Take a cooking pot and put in on high fire.

5. Put the pieces from the blood oranges and papaya in the cooking pot and add the juice.

6. Add the sugar to the cooking pot.

7. Cut the peel from the blood orange in small pieces.

8. Once the cooking pot is boiling you lower the fire and let it cook for another 30 minutes.

9. After 30 minutes add the peel pieces to the cooking pot and let it cook for another 15 minutes.

10. Place the gelatin leaves in a pot with cold water.

11. Turn down the fire and add the peel of the 2 lemons. Stir everything together.

12. Before adding the gelatin leaves make sure you squeeze the leaves thoroughly, so there is no water left (but be careful). Add the squeezed gelatin leaves to the pot.

13. Take your jars and pour the jam in them. Close the ja rand turn them upside down.

14. Expiration date: you can keep them in a dry place for about 6 to 12 months.

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