Moving to Arizona I decided to try my hand at making marmalade. I found this recipe on the box of canning jars I bought. The recipe used blood oranges. It made a beautiful red marmalade. We have a seville orange tree and those oranges are used for marmalade. I will try this recipe with the seville oranges sometime.
Blood Orange Ginger Marmalade
Ingredients:
- 12 blood oranges, (4 1/2 - 5 lbs.) scrubbed and divided
- 8 cups sugar
- 1/4 cup lemon juice
- 2 tsp. fresh ginger, grated
Directions:
- Quarter 6 blood oranges lengthwise then cut quarters crosswise into thin slices. Place orange slices in a large saucepan, add water to cover and bring to a rapid boil. Remove from heat, cover and let stand at room temperature least 8 hours.
- Juice remaining 6 blood oranges, discard rinds. Use a slotted spoon to transfer blood orange slices to a clean 6 qt. saucepan, reserve the soaking liquid.
- Combine blood orange juice with enough soaking liquid to measure 4 cups total. Discard remaining soaking liquid. Add the blood orange juice mixture, and remaining ingredients to blood orange slices. Bring mixture to a rolling boil over high heat; reduce heat, simmer uncovered until marmalade has thickened and reached gel point, 220 degrees on a thermometer.
- Enjoy now or process for 10 minutes.
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