Blood Orange Marmalade Recipe

How to make it

---

• First, prepare 8-10 8 oz canning jars by boiling the jars, lids and rings in a large pot for about 10 minutes. The use of a trivet or a canning rack inside the pot is recommended. I know I'm preachin' to the choir here, but this step cannot be omitted. Once sterilised, set all the parts on a clean towel or rack to dry.
• Slice the oranges, peel and all into 1/8" slices using an electric slicer or mandolin. Once sliced, chop the slices into quarters. I like to tie the pips up in a cheesecloth bag and boil along with the oranges, as many believe the pips themselves contain lots of pectin, the gelling agent found naturally in fruit.
• Place the orange slices, lemon juice and zest and water into a high-sided pot and bring to the boil. Once boiling, reduce heat, cover and simmer for about 40 minutes.
• After simmerning, return the mixture to the boil and add the suger and molasses.
• Use a candy thermometer to monitor the heat. Ideally it should be about 223 degrees. The high-sided pot should prevent any boiling over. The molasses will darken the mixture immediately, this is normal. Continue to boil, stirring occasionally for about 20 minutes. Meanwhile place a tea saucer in the freezer (this is for testing the doneness of the marmalade)
• Once the marmalade has finished boiling, use a teaspoon to dab a little on the frozen saucer. When you tilt the saucer, the marmalade should not run, but remain pretty solid. If it doesn't, you'll need to boil it a little longer
• When finished, use a canning funnel to fill the jars within about 1/2" of the top. Place the lids on and tighten the rings.
• Boil the filled jars for about 10 minutes, then remove them and cool on a rack or towel
• As the marmalade cools, the buttons will depress if they haven't already.

sterilising the jars   Close