Blood Orange Marmalade

February 18, 2011

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About 6 weeks ago my friend Mary, emailed me to say that her blood oranges from her tree(yeah-she has a tree) were almost ripe and wanted to drop some off for me to enjoy.  I was elated and anxiously awaited the bag.  One morning, upon arriving home from a yoga class, there on my doorstep, was HUGE bag of blood oranges and their leaves.  I washed and dried the oranges and put them in a vessel and placed them on my dining room table.  It took me days to figure out what I was going to make with them, but I wasn’t in a rush.  I was merely enjoying their abundance.

In my files(my overly thick file of recipes I am dying to make) was a recipe for  Meyer Lemon Marmalade.  I had a big star on this recipe.  I had filed it with the hopes of using the Meyer lemons from my tree.  Yet, as I look at the gorgeous bowl of blood oranges sitting on my dining room table, it occurred to me that blood orange marmalade would suit me well as well as those I was gifting it to.

Blood Orange Marmalade
adapted from here
yield: 6  1/2 pints

8(1 1/2 lbs) blood oranges
4 cups water
4 cups sugar
1/2 vanilla bean

• halve the blood oranges. quarter each blood orange, half and thinly slice.
• combine with the water in a 5-quart heavy pot and let mixture stand, covered, at room temperature 24 hours.
• add seeds from the vanilla bean (cut vanilla bean in half. run a pairing knife down the center of the vanilla bean half and open it up.  scrape out the seeds and add to the mixture).  bring blood orange mixture to a boil over moderate heat.
• reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes.
• stir in sugar and boil over moderate heat, stirring occasionally until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
• fill mason jars with marmalade, filling to within 1/4 inch of top. wipe rims with dampened cloth and seal jars with lids.
• put jars in a deep pot. add enough hot water to cover jars by 1 inch and bring to a boil, cover, 5 minutes and transfer with tongs to a rack.
• cool jars completely.

Love Marmalade or Jam?  Enjoy these additional recipes:

Seville Orange Marmalade – David Lebovitz
Tomato Jam – White on Rice Couple
Kumquat Marmalade – Recipe Girl
Bacon Jam – Kitchen Corners
Italian Family Jam – Orangette