Blood orange marmalade
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- Serves: 2800 persons
- 1 ½ kgblood oranges
- 1 ½ litreswater
- 1 ½ kgcane sugar
Step 1Squeeze the juice from the oranges (approx. 800 ml). Remove the pith from the squeezed-out orange halves, place in a cheesecloth and tie with kitchen twine. Cut the orange peel into thin strips (approx. 270 g). Place the cloth containing the pith in a large pan along with the orange juice and peel, add the water, cover and leave to infuse at room temperature for approx. 8 hrs. or overnight.
Step 2Bring the contents of the pan to the boil, turn down the heat, reduce to half the amount for approx. 45 mins. Remove the cloth containing the pith, squeeze thoroughly. Stir in the sugar and lemon juice, bring to the boil while stirring constantly, boil for approx. 45 mins. (test to see if set).
Step 3Ladle the marmalade into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Leave to cool on an insulating surface.