This Orange and Blackberry Marmalade was just one of those bits of creativity. Nothing was yet spoiled but it was one of those situations where I didn't get through as much fruit as I had planned that week and was faced with a slew of oranges and berries on the edge. In avoiding a killer kanker sore, I opted to do something else with the oranges rather than set a bowl before myself and start peeling.
Now, this is not a very sweet marmalade. It gives you just a hint of sweetness but really leaves it to the sweetness of the fruit. It's more about the fruit in general. (Though I am convinced that, thinned out, this could be a decent glaze on meat.... thoughts?) Far be it from me to dictate how sweet your fruity concoctions should be. We eat more than enough sugar around here, so it feels good to me to reduce it here and the low sugar pectin allows for that. But tweak away! Add some honey or agave nectar for a more complex sweetness. Add some more sugar or brown sugar. Up to you.
The best thing to do is to taste your marmalade after it stews together a bit (maybe at the 40 minute mark or so) and decide if it suits your taste, keeping in mind that the orange rind may be a bit tough still. Just remember you're tasting for sweetness not doneness!
1-2 pints of blackberries
3 teaspoons vanilla paste (or a vanilla bean if you have one or just some regular vanilla, if you don't have paste)
1 cup sugar (again, please feel free to tweak the sweetness!)
4 cups water
1/4 cup lemon juice
A healthy pinch of cinnamon
1 package no sugar / low sugar pectin
Chop oranges and lemons. Let oranges stew with blackberries, 2 tsp vanilla paste, sugar, water and lemon juice for about 55 minutes.
At 55 minutes, add pectin and remaining 1 tsp of vanilla and cook for another 5 minutes.
Transfer to a bowl to cool or can in a water bath at this point.