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BLOOD ORANGE-GINGER MARMALADE Recipe

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This recipe for BLOOD ORANGE-GINGER MARMALADE is from Sharing Our Favorite Recipes - Cindy & Vince, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 blood oranges (4½ - 5 lbs.) scrubbed and divided
8 cups sugar
¼ cup lemon juice
2 tsp. fresh ginger, grated






NOTE: Makes about 6 half pint jars. Preserving method: Water bath canning
Directions:
Directions:
1) Quarter 6 blood oranges lengthwise then cut quarters crosswise into thin slices. Place orange slices in a large saucepan, add water to cover and bring to a rapid boil. Remove from heat, cover and let stand at room temperature at least 8 hours.
2) Juice remaining 6 blood oranges, discard rinds. Use a slotted spoon to transfer blood orange slices to a clean 6 qt. saucepan, reserve the soaking liquid.
3) Combine blood orange juice with enough soaking liquid to measure 4 cups total. Discard remaining soaking liquid. Add the blood orange juice mixture, and remaining ingredients to blood orange slices. Bring mixture to a rolling boil over high heat; reduce heat, simmer uncovered until marmalade has thickened and reached gel point. 220º on a thermometer.
4) Enjoy now, or process for 10 minutes using indicated preserving method. Store up to 18 months.
Number Of Servings:
Number Of Servings:
6 half pint jars

 

 

 

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