Description
A vibrant, jewel-toned marmalade made from fresh blood oranges. This small-batch recipe strikes the perfect balance between sweet and tart, with tender strips of candied zest.
Ingredients
- 1 3/4 cups granulated white sugar
- 2 teaspoons fresh lemon juice
- 1/2 cup cold water (for juice mixture)
- 6 cups cold water (for boiling peels)
- 5 large blood oranges
Instructions
- Wash the oranges thoroughly. Use a vegetable peeler to remove the zest in long strips, avoiding the white pith. Place peels in a saucepan with 6 cups of water. Bring to a boil, then simmer on low for 45 to 60 minutes until tender.
- While peels cook, juice the oranges to obtain 1 cup of juice. Mix this juice with 1/2 cup of cold water and set aside.
- Drain the water from the cooked peels. Once cool enough to handle, slice the peels into very thin strips. Add these strips to the juice and water mixture.
- Combine the juice, water, and peels in the saucepan. Add the lemon juice and sugar. Bring to a simmer over medium-high heat.
- Reduce heat to medium-low and cook, stirring occasionally, until the mixture reaches 225°F (107°C) on a candy thermometer. This takes about 35 to 40 minutes.
- Ladle the hot marmalade into clean jars. Let cool to room temperature, then seal and refrigerate for at least 8 hours to set before serving.
Notes
Ensure your thermometer is accurate for the best set. For a less sweet version, you can reduce sugar slightly, but it may affect the set.
- Prep Time: 35 min
- Chilling Time: 8 hr
- Cook Time: 1 hr 35 min
- Category: Condiments
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 48
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: blood orange marmalade, homemade marmalade recipe, citrus preserves, breakfast spread, canning recipe