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Blood Orange and Pummelo Marmalade

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Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.

Source: Martha Stewart Living, January 2009
Yield

Ingredients

Directions

Cook's Notes

Marmalade will keep, covered and refrigerated, for up to 1 month.

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Reviews

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  • JulieFl
    11 FEB, 2010
    I made this recipe last year and everyone loved it as it was. I am looking forward to making it again this weekend. I think I will use the vegetable peeler this time around to see what kind of a difference it makes.
    Reply
  • JessieBee
    16 MAR, 2009
    Then I followed the recipe. I didn't need to boil as long before measuring because of the thin peels and I used about a cup less sugar for my batch and it came out great. ...I also used a lemon and peeled it with the veggie pealer then discarded the pith as well. I used the same technique and made a kumquat-pommelo (w. 1 lemon) marmalade as well and both came out really well.
    Reply
  • JessieBee
    16 MAR, 2009
    Here is what I did instead. I made Blood orange and manderine-quat marmalade with 2 lbs of blood oranges and 12 oz. of manderine-quats (about 6). I used a veggie peeler to peel the blood oranges and then chopped the zest and threw away the rest of the peal. I used the whole manderine-quat peels because the peels are quite sweet and not bitter. I didn't bother to peel the manderine quats just sliced them finely.
    Reply
  • JessieBee
    16 MAR, 2009
    I saw this post and decided to investigate other recipes. I think if you included the whole peal from the oranges, lemon and pomelo it might have been the white part of the peel that ruined it.
    Reply
  • cc94115
    3 MAR, 2009
    Wow this is really terrible. It sounded good, but turned out tasting horribly bitter and strong and wasted good organic blood oranges on this. What a shame. Did the test kitchen skip this one? I had to throw all the effort, time and money down the drain.
    Reply

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