Blood Orange Marmalade Recipe
Today, we're diving into the vibrant world of citrus with a delightful journey into making homemade blood orange marmalade.
Equipment
- Large saucepan
- Cutting board and knife
- Citrus juicer
- Fine-mesh strainer
- Sterilized jars with lids
Ingredients
- 2 pounds of fresh blood oranges
- 4 cups of granulated sugar
- 1 lemon (for juice)
- 1 packet (about 6 oz) fruit pectin
Instructions
- Prepare the Citrus: Wash the blood oranges thoroughly. Cut them into thin slices or segments, removing any seeds. Save a few peels for added texture.
- Juice the Citrus: Extract the juice from the blood oranges and the lemon. Use a citrus juicer to ensure you get every drop.
- Cooking Process: In a large saucepan, combine the sliced oranges, juice, and sugar. Stir the mixture over medium heat until the sugar dissolves.
- Add Pectin: Sprinkle the fruit pectin over the boiling mixture, stirring continuously to avoid lumps. Let it simmer until the marmalade thickens.
- Check Consistency: Perform a gel test by placing a small amount on a cold plate. If it wrinkles when touched, your marmalade is ready!
- Jar and Seal: Pour the hot marmalade into sterilized jars, leaving a bit of space at the top. Seal the jars tightly and let them cool.