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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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Blood Orange Marmalade

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Blood Orange Marmalade Empty Blood Orange Marmalade

Post by Lobo Thu 07 Jan 2016, 8:40 pm

Blood Orange Marmalade Img79l
Blood Orange Marmalade
Blood Orange Marmalade Translucent
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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 28
Blood oranges are in season only briefly, so make this recipe before they are gone. Their sweet-tart juice and slightly bitter peel are ideal for marmalade. Use a mandoline, if possible, to slice the oranges thinly. Do not overcook the marmalade or it will have a caramel flavor.






  • 305

Ingredients:


  • 2 lb. blood oranges
  • About 6 cups sugar, or as needed
  • 2 cups fresh blood orange juice
  • 1/2 cup fresh lemon juice

Directions:

Have ready 7 hot, sterilized half-pint jars and their lids. Place 2 or 3 small plates in the freezer.

Cut the stem ends off each orange. Slice each orange as thinly as possible, preferably on a mandoline. Place the slices in a large nonreactive saucepan and add 8 cups water. Set over medium-high heat and bring to a boil. Cook, uncovered, stirring frequently, for 15 minutes. Remove from the heat and let cool slightly.

Measure the orange slices and their liquid and return to the pan. For each 1 cup, add 3/4 cup sugar. Stir in the orange juice and lemon juice. Set over medium-high heat and bring to a boil, then boil rapidly for 10 minutes. Reduce the heat to medium and cook, stirring frequently, until the mixture is slightly thickened and gelatinous, 7 to 10 minutes more. Remove from the heat. To test if the marmalade is ready, put 1 tsp. of the marmalade on a chilled plate and place in the freezer for 2 minutes. The marmalade is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate.

Ladle the hot marmalade into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 7 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

    Current date/time is Wed 28 Sep 2022, 2:26 am