Description
Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life–or at least what I thought about marmalade. I’ve been a huge fan of that style ever since, and it’s exactly the kind I’m showing you in this recipe!
Ingredients
- 5 large blood oranges
- ½ cup cold water
- 2 teaspoons fresh lemon juice, or to taste
- 1 ¾ cups white sugar
Instructions
- Wash oranges well. Use a peeler to remove all the zest in long strips. It’s okay if some of the white pith comes with it.
- Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender
- 45 minutes to 1 hour.
- While that cooks
- cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
- Remove peels from heat and drain off the water. Transfer peels to a cutting board
- and when cool enough to handle
- slice the zest into very thin strips. Transfer into the blood orange juice.
- Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook
- stirring occasionally
- until the mixture reduces and thickens slightly
- 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
- Meanwhile
- inspect jam jars for cracks and rings for rust
- discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new
- unused lids and rings in warm soapy water.
- Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours
- or overnight
- before enjoying.
Prep Time: 30 mins
Cook Time: 1 hr 25 mins
Total Time: 9 hrs 55 mins
Servings: 40