Blood Orange Marmalade
Capture the bright and tangy essence of blood oranges with this vibrant blood orange marmalade recipe. Slices of thinly cut oranges simmered with sugar, fresh orange juice, and a hint of lemon create a lusciously thick and flavorful spread perfect for breakfast toast or pairing with cheese on a charcuterie board. Enjoy the sweet yet slightly tart flavors of this homemade marmalade, sealed in jars to savor for up to a year.
— Constant Cookbook
Ingredients
- 2 lb. blood oranges
- About 6 cups sugar, or as needed
- 2 cups fresh blood orange juice
- 1/2 cup fresh lemon juice
Instructions
- Have ready 7 hot, sterilized half-pint jars and their lids. Place 2 or 3 small plates in the freezer.
- Cut the stem ends off each orange. Slice each orange as thinly as possible, preferably on a mandoline. Place the slices in a large nonreactive saucepan and add 8 cups water. Set over medium-high heat and bring to a boil. Cook, uncovered, stirring frequently, for 15 minutes. Remove from the heat and let cool slightly.
- Measure the orange slices and their liquid and return to the pan. For each 1 cup, add 3/4 cup sugar. Stir in the orange juice and lemon juice. Set over medium-high heat and bring to a boil, then boil rapidly for 10 minutes. Reduce the heat to medium and cook, stirring frequently, until the mixture is slightly thickened and gelatinous, 7 to 10 minutes more. Remove from the heat. To test if the marmalade is ready, put 1 tsp. of the marmalade on a chilled plate and place in the freezer for 2 minutes. The marmalade is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate.
- Ladle the hot marmalade into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.
- Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 7 half-pint jars.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
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