Blood Orange Marmalade

As marmalade kicks off the preserving year. Here is a lovely way to use blood oranges to savour there seasonality for months to come. They create a ruby red marmalade that has deep bitter sweet flavour unlike traditional marmalades. 

 

Ingredients

 

1kg (2lb) Blood Oranges

1 Lemon

1.8kg (4lb) Golden Granulated Sugar

2.3lt (4 pints) Water

 

Method

 

Remove the skin from the oranges and lemon. Remove as much pith as possible, then slice the skin thinly and place in a large saucepan. Segment the oranges into the saucepan and save any waste pith, seeds, skin or core.

 

Place the pith, seeds, skin and cores on a muslin cloth, tie and pop in the saucepan. Pour over the water, place on the hob and bring to a boil. Once boiling reduce to a simmer for 1-2 hours, or until the peel has softened and reduced by half.

 

Remove the muslin bag after this time. Add the sugar stirring until dissolved. Bring up to a rolling boil to setting point.