Recipe

Blood Orange Marmalade Recipe

Add Step-by-Step Photos	Xerxes / All my dishes 8 months, 3 weeks ago Typically Seville oranges are used, almost exclusively, in marmalade. However, they can be hard to find and they are only in season for a brief window. Blood oranges, I've found, make a wonderful alternative to their bitter Spanish cousins. Togethe... More Prep:30m Cook:90m Servings:1	Xerxes
	thick cut

sterilising the jars

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Ingredients

8-9 Blood Oranges, medium size

zest and juice from one lemon

7 cups water

3 1/2 lbs sugar

1/4 cup blackstrap molasses

Directions

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.

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Comments

barbiemensher 7 months, 3 weeks ago said:
Thanks for the heads up on this one. You should have seen the set up I had going this weekend - peels for candying, slices for conserving (I can't wait to see my guests faces when I present their salad on a plate of blood orange slices... in summer!) and of course the juice (blood orange margarita anyone?) Costco has a large bag of them on sale super cheap so I'm off to grab more tonight. Guess I'll be jamming on the weekend. ;)

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