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Blood Orange Marmalade

 12 cups chopped blood oranges (approximately 16 oranges)
 5 cups sugar
 1 cup liquid (orange juice, water, or some combination of the two)
 1 lemon, juiced
 2 packet liquid pectin (use two if you like a more jellied consistency)
1

Sterilize your jars in your preferred manner.

2

Put fruit, sugar, liquid and lemon juice in a 4-quart, non-reactive pot and bring to a boil. Reduce temperature and cook at a simmer for 10-15 minutes (you want it to look syrup-y and shiny). Bring back to a boil and add pectin. Stir to combine and let bubble for 2-3 minutes.

3

Remove marmalade from head and ladle into jars. Wipe the rims and threads of the jars with a cloth dipped into your sterilization water and apply lids and bands. Put into water bath and process for ten minutes.
(Adapted from Food In Jars)

Nutrition Facts

Serving Size 1/2 pint

Servings 0