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Blood Orange Marmalade
makes approx 7 half pint jars
4 cups blood orange segments
2 cups blood orange juice
1 cup prepared orange peels
3 tablespoons fresh lemon juice
4 cups sugar
1 box low sugar sure jell pectin (pink box)
**note: Since I made candied orange peels, my peels were prepared as noted below the day before but, set overnight in sugar and the 4 cups of fruit segments cut and place into a bowl overnight, as well, I juiced about 2-3 pounds of oranges to render 2 cups of fresh juice to use for canning in the morning...
Peels: You will need to use a vegetable peeler, carefully remove peel from 3 or 4 oranges. Set the peels in cold water as you slice them off oranges. Once all oranges peeled, blanch the peels *in fresh water each time, 2-3 times in a boiling water bath for 2-3 minutes, draining and submerging in cold water 2 minutes, each time. Pat peels dry and mix in small bowl with 1/2 cup sugar, place in refrigerator for at least 6-8 hours. This process removes the bitterness from the peels. I used one cup of prepared peels from my candied orange rind recipe (so, my peels not only were blanched but, sat in sugar overnight) Just remember to use a sharp knife, remove any white pith from peel of the oranges....
Fruit: You need 4 cups of fruit segments, remove the white membranes and seeds from oranges. Cut oranges into small cubes (segments).
Sugar/Pectin: Place half the sugar (2 cups) into a bowl with all of the pectin and mix lightly, set aside until final stage of marmalade making.
The marmalade: In a large stockpot, place orange segments/pieces, orange peels, lemon juice and 2 cups sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 30 minutes until reduced slightly.
Bring to a full boil, Add in the bowl of remaining sugar/pectin mix. Stir without stopping until temperature reaches a full boil and 225°F on candy thermometer. Remove pot from burner and test for set. I always do the freezer plate test, placing a large spoonful of marmalade onto a plate I set in freezer right before starting my marmalade, letting set for 10 seconds and tip plate - the marmalade should not run - it's now ready to jar.
Ladle hot marmalade into hot sterilized jars. Top with sterilized lids and rings.
Water-Bath jars 10 minutes or according to canning pot directions and your altitude.
Place jars on kitchen towel, being careful they do not touch each other.
Cool completely and check that jars are sealed before storing.
Photos by: Diane Baker for Canning and Cooking at Home
Pinterest Pin: http://www.pinterest.com/pin/530510031080656563/
**recipe adapted from various sources: Krafts' Orange Marmalade, Mao Cuim's orange peel process**
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Diane Baker: Owner & Creator of Canning and Cooking at Home