Directions: |
Directions:1) Prep fruit: wash the oranges and lemon, thoroughly scrubbing the peels.
2) Chop: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4, so you're left with 8 pieces of orange. Discard any seeds.
3) Puree: Place the orange pieces in a food processor and pulse/chop until the rind is in very small pieces. Place a plate in the freezer, to help test for doneness later.
4) Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the sugar and stir well.
5) Cook: bring mixture to a boil. REDUCE HEAT TO A LOW BOIL AND SIMMER. Stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets, and a spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If after pouring onto a cold plate it's thin and runs easily on the plate, it is not ready, so continue cooking.
6) If water bath canning - use a 1/4 headspace, half-pint jars, process the jars for 10 minutes. |
Personal
Notes: |
Personal
Notes: The Blood Orange tree that we had for 3 years produced about 15 oranges in January 2024. We ate about three of the oranges and made marmalade with the rest. We actually made 9 jars of marmalade. Very good and would make this again.
NOTES: Choose thin skinned oranges for best results, so there's less plith to make the marmalade bitter. Recommended oranges: Naval, Seville, Cara Cara, Blood Oranges, Mandarin, Tangerines, or a combination.
FLAVOR VARIATIONS: GINGER - add a pinch of freshly chopped ginger root
JALAPENO - diced
CINNAMON STICK - add a whole clove to mixture while cooking then remove.
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