Blood Orange Marmalade
Serves: about 5 (8-ounce) jars
- 1¾ pounds navel or Valencia oranges (about 3)
- 1½ pounds blood oranges (about 5)
- 7 cups plus 3 tablespoons sugar, divided
- 4 cups water
- Juice of 1 lemon
- 3 tablespoons low-sugar powdered pectin
- Scrub oranges thoroughly under warm water. Using a vegetable peeler, remove zest in long, wide strips from oranges. Cut zest into thin strips. Place in a large enamel-coated cast-iron Dutch oven.
- Cut off white pith from oranges, discarding pith. Cut Valencia oranges into segments, discarding membranes. Cut blood oranges into rounds; cut rounds in half. Add prepared citrus and any juices to pot.
- Place pot over medium heat. Stir in 7 cups sugar, 4 cups water, and lemon juice; bring to a low boil. Cook, stirring occasionally, until mixture is darkened, thickened, and registers 222° on a candy thermometer, about 2½ hours.
- In a small bowl, whisk together pectin and remaining 3 tablespoons sugar; sprinkle onto marmalade, and stir until fully combined. Cook for 1 minute. Remove from heat, and fill 5 clean 8-ounce glass jars with hot marmalade. Seal jars with lids while hot, and let cool to room temperature. Refrigerate for up to 2 months.