Well, it seems that I did not read the directions correctly and so posted my recipe and story about the January canning experience too early. I was excited and wanted to get it all down as it happened. I also am leaving in the morning to go to Costa Rica for a week for a family reunion. I was trying to get things done when they could get done. So, now here is the recipe. You can look to the last two posts for the full story of how it all went. Thank you Tigress for having this great idea. I can’t wait to find out what we are doing next month.
My recipe for Blood Orange Marmalade
5 small blood oranges, locally grown, if you are so lucky.
Slice them 3/16 inch thick, crossways, so that you get that pretty star effect.
Place in a heavy bottomed pot with the juice of one lemon and just enough water to cover them. Make a jelly bag from cheese cloth or muslin. Put the end pieces from the oranges and the lemon rind and seeds in it. Place that in the pot also. Bring it to a boil and turn off the heat. Cover and let sit overnight or up to 12 hours.
Bring the fruit and liquid up to a boil again and cook for 30 minutes to evaporate some of the water and get the benefit of the pectin in the bits in the jelly bag. At the end of this cooking, take out the jelly bag and squeeze out as much liquid as possible. This is where the pectin is in most abundance. Pour that liquid back into the pot.
Now it is time to measure the amount of fruit and liquid that you have. I had approximately 4 cups. Add the same amount of organic sugar to the pot and bring it up to boiling. At that point, turn the heat to medium or lower and watch it carefully until it reaches 220 degrees. Skim off any scum that develops. Jar up the marmalade. You should have at least 3 half-pints. Process in hot water bath for 10 minutes. Set out on towel on counter and wait to hear the lovely pops of your jars sealing.