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Ingredients
- 1/2 lb Meyer lemons
- 8 lb blood oranges - (about)
- 1 pkt low-sugar powdered pectin - (1.75 ounce)
- 4 c. sugar
Directions
- Rinse lemons and oranges. Using a vegetable peeler, cut colored part only from 2 of the lemons and 4 of the oranges. Finely chop peel. Put 2 Tbsp. lemon peel, 6 Tbsp. orange peel, and 1 c. water in a 6- to 8-qt pan; throw away remaining peel.
- With a sharp knife, cut and throw away remaining peel and membrane from the lemons and 10 of the oranges. Cut fruit into chunks, discarding seeds.
- In a blender or possibly food processor, whirl lemons, then oranges, a portion at a time, till you have 2 c. which are smoothly pureed. Pour puree into pan.
- Whirl remaining fruit, rub juice through a strainer into a bowl, and measure. Squeeze sufficient juice from remaining oranges to make a total of 4 c.; add in juice to pan.
- Place pan over high heat and bring to a boil, stirring often. Continue to boil, stirring often, till reduced to 5 c., about 8 min.
- In a small bowl, mix pectin and 1/4 c. sugar. Add in pectin mix to pan. Stir over high heat till mix returns to a rolling boil. Add in remaining sugar and stir till mix returns to a rolling boil. Stir and boil exactly 1 minute. Remove from heat.
- At once, ladle marmalade mix into clean canning jars (1-c. size) to within 1/8 inch of top. Wipe jar rims clean. Set a new flat canning lid on each jar. Screw on bands.
- Protecting hands with pot holders, invert filled jars on a towel for 5 min, then turn lid-side up. Let marmalade cold at least 24 hrs. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store unsealed marmalade in the refrigerator.
- This recipe yields 7 to 8 jars, 1 c. each.
- Comments: Theresa Liu of Alameda, California, says her "harshest food critics" - her sons - give "a big thumbs-up" to this sweet-tart marmalade she created.
- Yield: 7 to 8 half-pints
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