In many ways, orange and coffee were meant to be. Both are acidic, with contrasting flavors that complement each other. Orange is sweet and citrus-y, while black coffee is deliciously bitter. When coffee and orange come together, like in this marmalade, what you get is a complex balancing act of flavors. This mildly saccharine marmalade is a great addition to your breakfast routine, where you can spread it on toast, or add a spoonful to your morning oatmeal.
Coffee Orange Chia Marmalade [Vegan]
- 4 medium oranges, cut into cubes (whether or not you remove the skin is up to personal taste)
- 1/2 teaspoons ginger powder, or a 1-inch piece of fresh ginger
- 2 teaspoons instant coffee, or 1 shot of espresso
- 3-4 teaspoons maple syrup or agave nectar
- 2 tablespoons chia seeds
- In a saucepan, add the oranges, ginger, coffee, maple syrup/agave nectar, and a splash of water to cover the base of the pan.
- Bring to a boil over medium heat and then simmer for about an hour, or until the orange is completely broken down and the rind is easily broken by pressing into it with a wooden spoon.
- Once most of the liquid has evaporated, remove it from the heat, take out the fresh ginger, if using, and place it in a blender.
- Pulse it to whatever consistency you like marmalade, then pour into the jam jars, and leave in the refrigerator to set.
This recipe makes enough to fill 2 jam jars. If you plan on keeping the jam for a while, sterilize the jars before using them by boiling them in hot water prior to filling.