I love orange marmalade. I think it because my mother is Spanish, most orange marmalade is made from Sevillian Bitter Oranges. I also love making my own jams and jellies. It is easy, economical, and makes great presents. I had some blood oranges that were past their prime and I thought they would make perfect marmalade… I used Ina Garten’s method to make it without pectin or thickener.
What you need:
6 large seedless blood oranges
8 cups of sugar
8 cups of water
What you do:
- Thinly slice your oranges, I used a mandolin which works beautifully.
- Add oranges and water to the large pan over medium heat until it comes to a boil.
- Turn off the heat and add the sugar, stir until dissolved.
- Leave uncovered overnight.
- The next day, heat the mixture on high until it reaches a boil. Reduce the heat to low and let the mixture simmer uncovered for two hours. Turn the heat back to medium and boil gently until the mixture reaches 220 degrees F.
- Test the mixture by putting a spoonful on a plate and refrigerate It should be cool to the touch and neither runny nor hard. If it is hard add more water, if it runny than add more sugar.
- Pour into sterilized mason jars. Seal with lids.