ORANGE MARMALADE (BLOOD ORANGE)
FROM GATEWAYS INN, LENOX,MA.
INGREDIENTS:
3 BLOOD ORANGES
4 CUPS OF WATER
ZEST AND JUICE OF 2 LEMONS
3-4 CUPS OF SUGAR, AS NEEDED
DIRECTIONS:
1. SCRUB ORANGES. CUT IN HALF LENGTHWISE AND SLICE AS THINLY AS POSSIBLE. CUT SLICES INTO EIGHTHS, RESERVING ALL JUICE. IN A MEDIUM BOWL, COMBINE SLICES AND THE LEMON ZEST AND THE WATER. COVER AND LET STAND FOR AT LEAST 12 HOURS.
2. TRANSFER THE MIXTURE TO A LARGE STAINLESS STEEL SAUCEPAN OVER MEDIUM HEAT. SIMMER 30 MINUTES THEN ADD THE LEMON JUICE.
3. MEASURE THE TOTAL VOLUME OF THE MIXTURE OF FRUIT AND LIQUID AND ADD 3/4 CUP OF SUGAR FOR EVERY CUP OF MIXTURE. STIR TO DISSOLVE AND BRING TO A BOIL OVER HIGH HEAT. BOIL 30 TO 60 MIN. UNTIL THE TEMP OF THE MIXTURE REACHES
221 DEG. F. OR FALLS FROM A SPOON IN SHEETS.
4. POUR INTO STERILIZED JARS, SEAL AND COOL. YIELD -- 3 8-OUNCE JARS.
NOTE: I USED 5 ORANGES , 3 LEMONS AND THE PROPORTIONAL AMOUNTS OF WATER AND SUGAR. IT WORKED WELL WITH A YIELD OF 7 SMALL JELLY JARS.
