Wednesday, February 17, 2010

Blood Orange Marmalade

I didn't measure anything for this, so you're just going to have to use your judgement when it comes to amounts. I had some blood orange segments and zest frozen from last winter, so I can't even tell you how many oranges I used... sorry!

Start by zesting the blood oranges in large strips. Slice the zest very fine, and place in a pot with sugar and enough water to cover it. Let it boil until softened, and translucent. Meanwhile, remove the pith from the oranges, and slice up the flesh into rounds (or you can supreme them). Add the orange pieces to the pot and continue to simmer until thickened, adding more sugar if necessary to taste. When the marmalade is reduced enough to pass a jell test (put a spoonful on a plate, stick the plate in the freezer for 10 min, and when you slant the plate, the jelly shouldn't spill), spoon it into jars and seal.

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