Description
A delicious homemade blood orange marmalade that’s perfect for spreading on toast or using in recipes.
Ingredients
Scale
- 5 pieces blood oranges (Make sure to wash thoroughly.)
- 1 piece lemon (Make sure to wash thoroughly.)
- 4 cups sugar (Regular granulated sugar preferred.)
- 1 cup water (Use as needed to dissolve sugar.)
- 1 package pectin (Check package for specific instructions.)
Instructions
- Begin by zesting the blood oranges and lemon into a bowl. Take care not to include the bitter white pith. Set the zest aside.
- Juice the blood oranges and the lemon, ensuring you have enough liquid for the marmalade.
- In a large pot, combine the juice, zest, sugar, and water. Stir well until the sugar is completely dissolved.
- Gradually add the pectin to the pot and stir until fully mixed. Bring the mixture to a rolling boil over medium-high heat.
- Allow the mixture to boil for about 10 minutes, stirring constantly until it thickens.
- To ensure the marmalade is ready, drop a spoonful onto a cold plate. Let it sit for a minute, then run your finger through it. If it holds its shape, it’s done.
- If not, boil for another couple of minutes before testing again.
- Using a ladle, transfer the hot marmalade into sterilized jars, leaving a little headspace at the top. Seal the jars while still warm.
- Allow the jars to cool completely at room temperature before storage.
Notes
- Store the marmalade in a cool, dark place for the best shelf life.
- Make sure to always use sterilized jars for canning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg