How to Make Marmalade from Blood Oranges

Author: Meera, December 29, 2014

 

 

Jars of blood orange marmalade in a festive red currant color

Jars of freshly made blood-orange marmalade are a festive red currant color and perfect for holiday gift-giving

 

 

On Christmas Eve this year, I made marmalade from our blood oranges to tuck into our holiday gift baskets.

 

Our citrus trees are still young and the crop, though ripe, was not yet bountiful. I used almost our entire crop of 20 oranges to make 8 jars (4 ounces each) of the blood orange marmalade.

 

My recipe is straightforward and the steps are simple. The finished marmalade is a lovely currant color, has a sweet/tangy taste, and possesses an interesting texture made so by the inclusion of rind.

 

 

Oranges and blood oranges combine with sugar to give a sweet yet tangy marmalade

Lemons and blood oranges combined with sugar render a sweet yet tangy marmalade

 

 

Ingredients:

2 cups orange peel (washed and thinly sliced); roughly 10 medium oranges

1 quart of chopped orange pulp; about 10-15 medium oranges

1 cup lemon (cut into thin slices and seeded); roughly 2 medium lemons

7 cups granulated sugar (the amount of sugar depends on how many cups of citrus mixture you have)

5 Tablespoons of classic pectin

Water to cover the jars by 2 inches for hot water bath processing

 

 

A large pot and a wooden spoon work well for cooking the marmalade

A large pot and a wooden spoon work well for cooking the marmalade

 

 

Directions:

Place oranges and lemon into a large pot and simmer for 5 minutes.

 

Remove from heat, cover, and let rest for 12 to 18 hours (I place my citrus mixture in the refrigerator overnight).

 

Measure by cupfuls the amount of fruit mixture. Add one cup of sugar per cup of fruit mixture.

 

Over high heat, boil fruit and sugar for approximately 20 minutes, stirring constantly to prevent sticking.

 

Turn down heat and stir in 5 Tablespoons of classic pectin. Return to boil and stir until mixture thickens and gels when a small amount in placed on a frozen plate.

 

Remove freshly washed heated jars from the dishwasher.

 

Simmer lids and rings in shallow pan until ready to use.

 

Remove from heat and skim off any foam from the jam and then fill the jars, leaving 1/4 inch head space in each jar.

 

Attach the lids and rings to the jars with a finger tight seal before submerging in the hot water canner of boiling water.

 

Process jars for 15 minutes before removing them to a place where they can sit undisturbed to cool.

 

 

 

Have freshly washed, heated jars ready for filling with the sweetened fruit

Have freshly washed, heated jars ready for filling with the sweetened fruit

 

 

 

 

 

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