Blood Orange Marmalade
- Yield: 4 1/2 cups
- 4 blood oranges
- Finely grated zest and juice of 1 lime
- 4cups granulated sugar, or more to taste
- 3 to 4teaspoons Campari, Cointreau or Grand Marnier (optional)
- Slice the tops and bottoms off each orange and discard. Slice oranges crosswise as thinly as possible; then cut each slice into four to six wedges. Discard the seeds. Place the orange wedges and 5 cups water in a medium mixing bowl, cover, and let stand 12 to 24 hours.
- Transfer the mixture to a medium, heavy-bottomed saucepan. Bring quickly to a boil, then lower the heat and simmer for 30 minutes, or until the peel is tender when pierced with a fork. Stir in the lime juice and zest.
- Measure out the cooked citrus and liquid. For every cup, measure ¾ cup to 1 cup sugar, according to your preference of sweetness. Transfer mixture to a clean, heavy-bottomed saucepan, and add the sugar. Over low heat, stir until the sugar has dissolved. Raise the heat to medium-high and boil for 15 to 30 minutes, or the mixture has thickened and a candy thermometer reads 220F. If the marmalade “wrinkles,” it is ready. Stir in the Campari, Cointreau, or Grand Marnier, if you are using it.
- Let stand in the saucepan for 5 minutes before ladling into hot, sterilized canning jars, leaving 1/4 inch of headspace. Seal. Process the jars in a hot water bath for 5 minutes. When thoroughly cool, label jars. Store in a cool, dark place.
Reprinted with permission from Marmalade, © 2012 by Elizabeth Field, Running Press, a member of the Perseus Books Group.