Making Blood Orange Marmalade

  1. BLOOD ORANGES: the color isn't distorted it is that dark.
    Weigh out the fruit. This is one of those things that the proportions have to be spot on
  2. Slice the whole fruit, skin, pith, pulp as thin as possible. I use a food processor with a fine slicing blade 1 - 2mm. Cut the longer pieces to something smaller then 2 inches long
    Let all the sliced fruit sit in 4 cups of water for at least 24 hours
  3. Cook the fruit with the juice
    You've poured the fruit with the water that it was soaking in into a pot, add 2more cups of water, the juice and grated rind of 1 lemon. Boil then reduce to a constant low simmer for about 40 minutes, or until the fruit is very soft
  4. Sugar
    For every cup of fruit and water and 3/4 cup of sugar. A shot of booze or additional flavors in a cheese cloth pouch, now would be the time. Make sure it dissolves, then start to measure and check the temperature.
  5. Prep the jars
    These were boiled completely submerged for a while. Keeping them upside down until you use them to keep them sterile.
  6. Prep lids and rings
    When the jars were cooked so were the lids.
  7. Have the tools ready
    The funnel is self explanatory, the beauty of this one is that it fits the jars perfectly, you don't need a second hand to balance it. The tongs help you move hot jars into and out of boiling water without burning your hands or self. The magnet grabs just boiled lids (because metal in boiling water is hot).
  8. Start watching the temp
    The magic number is 222
  9. It's cooking down getting darker and less murky.
  10. Just about there
    Because I'm old but refuse to get readers, I take a photo with my phone and blow it up to see the tiny numbers (as opposed to sticking my face over the molten lava to squint at them). Just about there..
  11. You've hit the mark, it's done.
    Pour the goo into jars. Leave a 1/4 inch space at the top.
  12. Ta Da: Marmalade!
    Place tops on. Rings screws on just barely tightened. Place in the big pot of boiling water. Bring to a roaring boil, pull jars out of water till the lids make a distinctive pop that lets you know it's sealed.