Ingredients:
8 blood oranges
2 lemons
4 pounds granulated sugar
1 packet fruit pectin
1/2 gallon water
Other things you’ll need:
Juicer
Strainer
15-inch square of cheesecloth or muslin, with string for tying
About ten 8 ounce jelly jars
Two large pots – one for boiling the peel and one for sterilizing/canning
Directions:
Start by cutting the blood oranges and the two lemons into halves crosswise.
Using a juicer, extract as much of the juice from them as possible, strain it to remove
seeds, and set aside.
Use a sharp spoon to scrape the insides of the blood oranges to remove any
membrane and some of the pith – I find that cutting the a peels into quarters works
best for this.
Place the lemon peels as well as the membranes, pith, seeds, etc. from the blood
oranges in the center of the cheesecloth, fold up the edges and tie it closed (essentially
you’re creating a big “tea bag” so you can extract the flavor and pectin from these
materials).
Slice the orange peel into narrow strips, between 1/8 and 1/4 inch wide.
Place the sliced peel, the juice, the cheesecloth bundle containing the membrane and
pith, and 1/2 gallon of water in a large pot and bring to a boil. Simmer uncovered for 2
hours.
Remove the cheesecloth bundle and discard.
Add the pectin, stirring constantly.
Add the 4 pounds of sugar, stirring constantly.
Bring to a full rolling boil and keep it boiling, stirring intermittently, for 25 minutes.
In a separate pot, gently boil the jars and covers for at least two minutes. Drain and set
aside on a clean cloth. Note that the hot water bath should be deep enough to cover
the upright jars by an inch or so.
When the fruit, sugar and pectin has boiled for 25 minutes remove it from the heat.
Using a sterilized ladle, carefully spoon the hot marmalade into each of the jars. Take
care that the peel is evenly distributed amongst the jars.
Wipe the rims of the jars with a clean, damp cloth and put on the lids, tightening gently.
Place them carefully in the hot water bath and simmer for 5 to 7 minutes.
Carefully remove the jars from the hot water bath, tighten the covers and allow them to
cool. It’s often a good idea to invert the jars for a few minutes as they cool to evenly
distribute the peel (otherwise it tends to float to the top).
