How to make blood orange marmalade using whole blood oranges overnight recipe
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Ingredients:
3 cups (24 fluid ounces) of freshly squeezed blood orange juice (about 10-12 blood oranges)
1 1/2 cups (12 fluid ounces) of water
4 cups (32 ounces) of sugar
Instructions:
Wash and sanitize your canning jars, lids, and rings.
In a large pot, mix together the blood orange juice and water.
Cut the oranges into quarters and add them to the pot.
Bring the mixture to a boil over medium-high heat.
Once it comes to a boil, reduce the heat to medium and simmer for 30 minutes.
After 30 minutes, remove the oranges from the pot with a slotted spoon and set them aside.
Add the sugar to the pot and stir until it dissolves.
Increase the heat to medium-high and bring the mixture to a boil.
Once it comes to a boil, reduce the heat to low and simmer for 10 minutes.
Add the oranges back to the pot and stir gently.
Remove the pot from the heat and let it cool for 30 minutes.
Ladle the marmalade into the prepared jars, leaving ½ inch of headspace.
Wipe the rims of the jars with a damp cloth.
Put on the lids and rings, and screw on tight.
Place the jars in a canning pot filled with boiling water. The water should cover the jars by at least 1 inch.
Boil for 10 minutes.
Using tongs, carefully remove the jars from the pot and place them on a towel to cool
