Name: Blood Orange Marmalade Recipe
Total time: 90 min
Yield: 7
Cuisine: Swiss

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

The blood orange season is short, but you can enjoy the gorgeous color and deep flavor all year long by canning some jars while they're at their peak.

How to make Blood Orange Marmalade Recipe

Betty Crocker

Crawler

Swiss

<p>The blood orange season is short, but you can enjoy the gorgeous color and deep flavor all year long by canning some jars while they're at their peak.</p>

Blood oranges

Fresh lemon juice

About jars

1 using vegetable peeler, carefully remove peel from 3 or 4 oranges. Using sharp knife, remove any white pith from peel. Cut peel into extremely thin slices; set aside.

step 1

2 remove peel from oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small cubes.

step 2

3 in 3-quart saucepan, place orange pieces, lemon juice and sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 45 minutes until temperature reaches 225f on candy thermometer.

step 3

4 meanwhile, in 1-quart saucepan, place orange peel slices; cover with water. Heat to boiling. Cook about 4 minutes; drain. Add orange slices to orange mixture during last few minutes of simmering.

step 4

5 ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil jars according to canning pot directions.

step 5

6 carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Cool completely before storing.

step 6