Blood Orange Marmalade
Bright reds and oranges from the blood oranges make this a beautiful and tasty marmalade. Get out the canning jars!
• 2-1/2 pounds of oranges
• 2-1/4 pounds of sugar, roughly 4 to 4-1/4 cups
• 1/2 cup Grand Marnier, lemon juice, aperol or Campari
• 1 generous pinch of salt
Place a plate in the freezer. Slice the tops and bottoms off all the oranges. Then cut the oranges in quarters and then into 1/4-inch thick wedges. If you cut the 2 quarter oranges, this will go much faster. Place them in a pot 4 times larger than the volume you are cooking ~ as you cook the sugar it will bubble up… don’t let it bubble over! Cover the oranges with water and simmer for 20 minutes to soften the peel. After 20 minutes, add the sugar and salt. Stir to dissolve and simmer 1-2 hours, until the mixture hits 226 degrees.
Then give your marmalade the gel test. Put a spoonful of the marmalade on the plate. If it stays in a raised mound, then your marmalade is almost done! If not, continue cooking until it reaches the desired consistency. If using alcohol to flavor, add after the jam is done cooking but still hot as to boil off the alcohol. If you are using lemon instead, add with the sugar.