Blood Orange Marmalade - Heart's Content Farmhouse

Prep Time:2

Cook Time:20

Total Time:2 20

Equipment

Juicer
large saucepan
fine mesh strainer
Canning jars
Jar lifter
lids and rings
Ladle
Funnel
Candy thermometer

Ingredients

5 cups white granulated sugar
1.5 pounds blood oranges (about 6 medium)
.75 pounds lemons (about 4 medium)

Instructions

Day 1

Prepare the lemons. Cut each lemon into eighths and place them in a large saucepan. Then, add enough cold water to cover the lemons. Next, cover and refrigerate overnight to allow the lemons to soften.

Day 2

Cook the lemons. Bring the saucepan with lemons and water to a boil over high heat, then reduce to a simmer. Let simmer for 3–4 hours, pressing down occasionally to keep the lemons submerged. Continue until the liquid becomes slightly syrupy. Then, remove from heat and strain the mixture, reserving the lemon juice. You should have a little over 1/2 cup of juice. Set aside.
Juice the blood oranges. Cut the ends off each orange to remove any hard stem areas. Then, cut each orange in half and juice them, reserving the juice and discarding any seeds. Set aside the orange segments after juicing, as these will be used in the next step. Cover and refrigerate the blood orange juice overnight.
Cook the orange segments. Slice each juiced orange half into quarters, then slice into thin strips. Then, cover the strips in a large saucepan with water. Bring to a boil over high heat, then reduce to a simmer and cook for 2 hours until the orange peel is very tender. You should be able to cut through it with a spoon easily. Next, remove from heat, cover, and let soak overnight at room temperature or in the refrigerator if your kitchen is warm.

Day 3

Set up for canning. Place two small plates in the freezer (to test the jam’s consistency later). Then, prepare your canning jars, lids, and rims, and set up a water bath canner for processing.
Cook the marmalade. Combine the sugar, blood orange juice, cooked orange segments, and reserved lemon juice in a large, shallow jam pan or wide saucepan. Stir to mix thoroughly. Bring the mixture to a boil over high heat, then reduce to medium and cook for 25–30 minutes. A layer of foam may form on top.
Test for doneness: The marmalade is ready when it reaches 220°F, or you can place a small spoonful on a frozen plate. If it gels and doesn’t run off the plate, it’s ready. If it’s still runny, continue cooking for a few more minutes and test again.
Fill and process the jars. When the marmalade is done, remove from heat and skim off any foam. Then, ladle the hot marmalade into prepared mason jars, leaving 1/4 inch of headspace. Wipe the rims clean, place the lids on top, and screw on the rings until fingertip-tight. Process the jars in a water bath canner: 10 minutes for quarter-pint jars or 15 minutes for half-pint jars. Allow jars to cool, undisturbed, for 24 hours to make sure a proper seal.

Video

Notes

The quality of your citrus greatly affects the flavor. Choose oranges and lemons that feel heavy for their size, which means they are juicy. Look for vibrant, smooth skins for the best taste.

Blood oranges can differ in bitterness. If you’re concerned about a strong bitter taste, try a small piece of the peel after it’s soaked. If it’s too bitter for your preference, quickly blanch the orange strips in boiling water, drain them, and then continue with your recipe.

Each batch of citrus can be different. If your oranges are very sweet, adding a bit of lemon juice might help balance the flavor. Taste it halfway through cooking to see if it needs a touch of tartness.

For the best flavor and texture, let the marmalade rest for a couple of days after canning. This resting time allows the flavors to blend and enhances the taste.

Since citrus can vary in how juicy it is, your yield might change slightly each time. It’s good to have an extra small jar ready or be prepared to adjust the canning time if you’re using different jar sizes.

Nutrition

Servings: servings

Calories: 163kcal

Author: Katie Shaw