Sicilian Blood Orange Marmalade

1. 1

   Using a fork or a spiky florist turtle (for quick results!) prick the oranges completely.

2. 2

   Put them in a small pail or large bowl and cover with water.

3. 3

   Change the water every day for 4 days.

4. 4

   Drain the oranges and cut in half and remove the seeds (there will be very few).

5. 5

   Slice them very thinly and turn and slice the other direction so that you mince the oranges.

6. 6

   Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted.

7. 7

   Cool, and leave overnight to develop color and flavors.

8. 8

   Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220).

9. 9

   Pour into sterilized canning jars and seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.