Thread by @karolcummins

Homemade Blood Orange Marmalade is scrumptious and easy to make.

I have two trees that produced a good crop & I didn’t want them to go to waste so I did this experiment making marmalade.

Blood oranges are in season now and are available at most markets.

Step one: wash the fruit.

Step two: peel the skin, avoiding too much of the bitter pith and place peels in a pan of water.

Step three: boil the peels for about 15 minutes or so and drain & cool.

Step four: begin juicing the skinned oranges. Use whatever juicing method you have. I have an electric one, but I always use this antique one b/c I know where it is.🤷‍♀️

Use a strainer to catch the seeds etc & discard the solids from time to time to keep the juice flowing.

Step five: begin finely chopping the cooled peel into very thin strips. Do in batches & add the minced peels to the reserved juice. Note the amount of liquid volume.

In my case I have just under 6 cups of juice & peels, which means I will add nearly six cups of sugar. 1:1.

Step 6: pour the juice/peels into a deep pot & add the sugar.

Attach a candy thermometer to the side of the pot and set temp at med high and stir constantly.

Turn off heat if you need to step away as it will over boil quickly.

Boil until the thermometer reaches 225 degrees.

Yes, I tried to make a cup of tea and It over boiled & made a mess. Sigh.

Sterilize containers as you stir.

It seemingly takes forever for it to reach 225 (soft ball stage), but you can feel it getting thicker.

If you boil longer you will end up with hard candy.

Viola!

Enjoy the marmalade.

I love it smeared on a toasted & buttered baguette.

Yum! It is so good. 🥰