Citrus marmalades are very easy to make, even if they take some time to prepare... and the blood orange is both sweet and very fragrant. A must-try!
Thoroughly wash the oranges under hot water. Dry them, remove the stem. Score them and peel them to obtain fairly regular wedges of rind.
Cut the flesh into cubes and the peels into strips about 1 to 2 mm wide (it's tedious but nicer than blending everything...). Collect the seeds if there are any and put them in a cloth pouch. If there aren't any, it's not a problem.
Soak the pulp, the peels, and the bundle in spring water for 24 hours at room temperature.
After this time, pour everything into a thick-bottomed pot and bring to a boil. Cover, leaving just a little space for evaporation (the liquid should not reduce too much), and simmer on very low heat for 2 hours, without skimming.
Remove from heat, add the sugar and lemon juice, stir gently until completely dissolved. Let macerate again for 12 to 24 hours.
To finish, after this time, put the pot on high heat and cook the jam: count about 20 minutes after it comes to a boil again. The peels will become translucent. The temperature should not exceed 105°C to 106°C. Check the consistency by doing the cold plate test. Skim off any foam as needed, but only at the end of cooking. Jar it, close the lids, and turn the jars upside down for a few minutes. Let cool. Wait at least 10 days before tasting!
0 servings
20
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