Blood Orange Marmalade

This easy marmalade is a wonderful way to capture the best of the winter citrus season!

Ingredients:
2⅓ cups prepared fruit (you’ll need 6-10 blood oranges, depending on the size), you can also use a mix of Navel, Cara Cara and blood oranges
4¼ cups sugar, measured into separate bowl
¾ cup water
1 1.75 ounce box powdered fruit pectin
2 tablespoons fresh lemon juice

Method:
1. To prep: Wash clean glass jars and lids with hot water or run through the dishwasher. Dry thoroughly. (You’ll end up with 5 cups of jam, so the number of jars you’ll need will depend on what size they are.) Wash the oranges well and dry with a clean cloth or paper towel.

2. Remove the zest from 6 of the oranges using a small zester. Trim off the top and bottom of each of the zested oranges. Then, cut off all of the remaining white pith. Cut each orange in half and remove the center white core. Coarsely chop the remaining fruit, reserving any juice and discarding any seeds.

3. Measure exactly 2⅓ cups of the fruit mixture into a large bowl. (If you don’t have enough, zest and peel more oranges until you have exactly 2⅓ cups.) Then, combine the fruit with the zest and sugar in a large pot. Bring the mixture to a full rolling boil and boil for 30 seconds then remove from the heat.

4. Mix water and pectin in a medium saucepan. Bring to a full rolling boil on high heat, stirring constantly. Boil and stir for 1 full minute. Add hot pectin and lemon juice to the fruit mixture and stir for 3 minutes, at which point the sugar should be dissolved and the marmalade should no longer be grainy.

5. Fill prepared containers immediately to within ½-inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours (if you can wait!). Marmalade is now ready to use. Store in the refrigerator for up to 3 weeks or freeze extra containers up to 1 year. Thaw in the refrigerator before using.