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Blood orange marmalade

Blood Orange Marmalade

This small batch blood orange marmalade is a easy and tasty recipe that brightens up your breakfast everyday.
5 from 2 votes
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Course: Breakfast
Keyword: Blood orange, Marmalade
Servings: 1 Cup

Ingredients

  • 1 lb Blood Orange
  • 3 cups Sugar
  • 3 cups Water

Instructions

  • Peel the blood oranges with a peeler and slice them (the pith should be removed from the skin)
    Peeling the fruit and slicing it
  • Remove the pith and chop the fruit, removing any seeds.
    Removing the pith
  • Gently squeeze the fruit and add the juicy pulp to a bowl. To this add the sliced peel.
    Mixing the rind and the pulp of the fruit
  • To a piece of cheese cloth add the remains of squeezed pulp and the reserved seeds and tie it. Place this on the blood orange mixture and add three cups water until the tied cheesecloth submerges. Place this in the refrigerator for 10-12 hours or overnight.
    Tying the seeds and prepping the blood orange mixture
  • The next day, transfer the contents to a heavy bottomed pan. Bring it to a simmer and simmer for 15 minutes. Remove from flame and when cool enough to handle, remove the cheese cloth ball squeezing out any fluid into the blood orange mixture.
    bringing the orange mixture to a simmer
  • Add sugar to the blood orange mixture. Bring it to a boil and cook until it reaches gelling point. Test it with a cold plate. Switch off and remove from he flame.
    simmering the marmalade
  • Transfer to a jar and refrigerate it until ready to serve.
    Blood orange marmalade