Lisa Atwood, Rebecca Courchesne, Rick Field

Blood Orange Marmalade

Name: Blood Orange Marmalade
Yield: Makes 7 half-pint (8-fl oz/250-ml) jars
Ingredients: 2 cups (16 fl oz/500 ml) fresh blood orange juice; ½ cup (4 fl oz/125 ml) fresh lemon juice; About 6 cups (3 lb/1.5 kg) sugar, or as needed; 2 lb (1 kg) blood oranges

Preparation info

Makes
7
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

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.

Ingredients

2 lb (1 kg) blood oranges
About 6 cups (3

Preserve
Gluten-free
Vegan

Method

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 8 cups (