Blood Orange Marmalade

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.