Ingredients
4
lb blood oranges
3
tablespoons fresh lemon juice
4
cups sugar
About 7 jars (1/2 pint each)
Preparation
Using vegetable peeler, carefully remove peel from 3 or 4 oranges. Using sharp knife, remove any white pith from peel. Cut peel into extremely thin slices; set aside.
Remove peel from oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small cubes.
In 3-quart saucepan, place orange pieces, lemon juice and sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 45 minutes until temperature reaches 225°F on candy thermometer.
Meanwhile, in 1-quart saucepan, place orange peel slices; cover with water. Heat to boiling. Cook about 4 minutes; drain. Add orange slices to orange mixture during last few minutes of simmering.
Ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil jars according to canning pot directions.
Carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Cool completely before storing.
