Citrus is not something that you can get locally around here. We are just a little too far north. I am planning on planting a satsuma tree in my yard in the spring, but after this January in Georgia, I am not counting on global warming to do me any favors anytime soon. I hope that I can keep the little orange tree alive but if next winter is like this one, I don’t know if I have a chance. Anyway, I have been curious about blood oranges since seeing them when I visited Rome several years ago. They just happened to have some at the Kroger the other day when I was trying to decide on what citrus I would can. They were from Melissa’s. They did not say that they were organic and neither were they local, but I promise I will do better on that front next month.
So I brought them home, 6 little blood oranges in a bag and ate one, just to see what they tasted like. To my surprise, these were a little sour. But considering how much sugar it takes to make marmalade, that wasn’t a serious problem. I had never eaten marmalade before, but it seemed like the only logical thing to do with them. So I sliced them up on our newly acquired mandoline last night, and put them in a pot, covered with water. I added the juice of one large lemon, made a jelly bag containing the peel and seeds of the lemon, and the ends of the peeling of the oranges and tied it up with string. I brought them all to a boil and then turned them off to set overnight.