Blood Orange Marmalade

1. 1

   Cut each orange in half and then slice as thinly as possible with a very sharp knife.

2. 2

   Put the sliced orange slices in a large heavy bottomed pot.

3. 3

   Add the water and bring to a boil. Then lower the heat and simmer for 20 minutes.

4. 4

   Turn off the heat, add the sugar and mix. Then leave overnight to develop flavor and color.

5. 5

   The next day; bring the mixture to boil and simmer until the mixture reaches the jelling point of 220 degrees. Use a candy thermometer. This will take longer than you think, so the thermometer is an accurate way of knowing when the jell point is reached.

6. 6

   Stir in the orange liquor (Cointreau or Grand Marnier).

7. 7

   In the meantime, have canning jars and lids sterilized and ready.

8. 8

   Carefully spoon the hot marmalade into each jar, wipe the rims of each jar and screw on the band or seal the jar.

* Per serving · 4 servings · Values may vary.

No additional tips available.