Blood Orange Marmalade
Category: Breakfast
Prep time : 30 min
Cook time : 1 hr 30 min
Total time : 10 hours
Makes: 24 Servings
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3 blood oranges (or however much of whatever citrus)
sugar
water
lemon juice
Zest oranges, taking as little pith as possible.
Add zest to a pot and cover in 6 cups cold water. Simmer on low 45-60 minutes until zest is tender.
Juice oranges. Measure amount of juice and add half that amount of water. (e.g. for 1 cup juice add 1/2 cup water).
Strain peels; discard water. Slice into thin strips. Add to juice mixture. Measure volume of ingredients so far and add an equal amount of white sugar. Optionally add squeeze of lemon (approx. 1/2 lemon for 5 oranges).
Simmer on med-low heat 30-40 minutes until it reaches 225F. Transfer to mason jar and cool before use.
Add zest to a pot and cover in 6 cups cold water. Simmer on low 45-60 minutes until zest is tender.
Juice oranges. Measure amount of juice and add half that amount of water. (e.g. for 1 cup juice add 1/2 cup water).
Strain peels; discard water. Slice into thin strips. Add to juice mixture. Measure volume of ingredients so far and add an equal amount of white sugar. Optionally add squeeze of lemon (approx. 1/2 lemon for 5 oranges).
Simmer on med-low heat 30-40 minutes until it reaches 225F. Transfer to mason jar and cool before use.
First try took way longer than this, but that might have just been a heat management issue. For more bitter/firmer marmalade, keep more pith when peeling.
Food Wishes
Submitted by Jessica on 2021-02-02