Blood Orange Marmalade
Other types of oranges can be substituted to make this chunky marmalade, but it won't have the same pink hue.
- Yield: Makes three 8-ounce jars
Source: Martha Stewart Living, December/January 1992/1993
- 3 blood oranges
- 4 cups water
- Zest and juice of 2 lemons
- 3-4 cups sugar, as needed
Scrub oranges. Cut in half lengthwise and slice as thinly as possible. Cut slices into eighths, reserving all juice. In a medium bowl, combine slices with water and zest, cover, and let stand at least 12 hours.
Transfer mixture to a large stainless-steel saucepan over medium heat and bring to a boil. Simmer 30 minutes; add lemon juice.
Measure total volume of fruit and liquid and add 3/4 cup sugar for every cup. Stir to dissolve and bring to a boil over high heat. Boil 30 to 60 minutes, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon.
Pour into sterilized jars, seal, and cool.