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.
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