Title: Blood Orange Marmalade
Categories: Jam
Yield: 1 Servings

4		Blood oranges (1 1/2 lb.)
1	lg	Lemon
8	c	Water
	X	Granulated sugar

Scrub oranges and lemon with soapy water and brush; rinse well. Pare out stem end; halve fruit. Squeeze out juice, reserving any seeds. Pour juice into large heavy saucepan: enclose any seeds in cheesecloth bag and add to pan. Working with 2 or 3 citrus halves at a time, cut peel into the thinnest strips possible. Add peel and water to juice and seeds, stirring to combine. Bring to boil, reduce heat to low and simmer for 11/2 hours, stirring occasionally, or until peel is very tender, almost mushy and volume has been reduced to 7 cups. If the volume is less, top up to 7-cup mark with water. Divide mixture in half.

Place half of the orange mixture in large heavy saucepan. Stir in 31/2 cups granulated sugar. Bring to boil over high heat, stirring often. Boil for about 10 minutes, stirring constantly, until tests for set. (A small spoonful placed on a cold plate forms a gelled surface and when a fork is drawn through the blob, wrinkles form.) Pour into hot sterilized 1-cup (250-mL) canning jars, leaving 1/4 inch headspace. Cover with new discs that have been boiled for 5 minutes; screw on b and without forcing. Repeat with remaining orange mixture and an equal quantity of sugar.

Process filled jars in boiling water bath. Cover, bring back to boil and boil for 5 minutes. Remove from water and let cool on racks. Listen for the "ping" from the jars - it's the lids locking down to announce that a perfect seal has been made. Wipe jars, label and store in cool, dark and dry spot. Makes about 7 (1-cu p/250-mL) jars.

Media Corporation and Rogers Multi-Media Inc. All rights reserved. From: Sam Lefkowitz Date: 17 Jan 97 Home Cooking Ä

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