Blood oranges are in season only briefly, so make this recipe before they are gone. Their sweet-tart juice and slightly bitter peel are ideal for marmalade. Use a mandoline, if possible, to slice the oranges thinly. Do not overcook the marmalade or it will have a caramel flavor.
Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.
Cut off the stem ends of the oranges. Slice each orange as thinly as possible, preferably on a mandoline. Place in a large nonreactive saucepan and add
Measure the orange slices and their liquid and return to the pan. For each
Ladle the hot marmalade into the jars, leaving
Process the jars for 10 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month.
© 2012 All rights reserved. Published by Weldon Owen.