This is a delicious marmalade with an amazing colour from the Blood Oranges. If it isn’t blood orange season you could make with regular oranges or lemons. All citrus fruits work well but if you can find blood oranges it is well worth it. The season is usually very short in January and February in the UK shops.
I won a silver award in 2021 for this recipe and I am very proud of it!
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The preparation is done the day before making the marmalade so make sure you have the time set aside over two days.
In a large pan or jam pan add the water.
Squeeze the juice from the blood oranges and limes.
Add the juice into the pan and keep the pulp and pips to add to the muslin bag later.
Using a paring knife scrape the pulp from the peel and put in a muslin bag with the pulp and pips. Tie the bag up securely.
Use a sharp knife and shred the peel finely and add to the saucepan.
Add the muslin bag to the pan then cover and leave in a cool place overnight.
Put a few saucers in the freezer for testing the setting point tomorrow.
The next day bring the saucepan to the boil then reduce the heat and simmer for 45 minutes.
Meanwhile sterilise 6 -8 jars and lids by placing them in a low oven at 150 degrees centigrade (130 fan) or Gas mark 2 for 30 minutes.
Remove the muslin bag and carefully squeeze the liquid back into the saucepan.
Add the sugar and stir over a low heat until all the sugar has dissolved. Once the sugar has dissolved boil for 20 minutes.
Take the pan off the heat and put a small amount on one of the cold saucers and leave for a few minutes. If it wrinkles when you push your finger over the surface then it has reached setting point. If it doesn't wrinkle then place the pan back on the heat and boil for another 3 minutes. You may need to do this a few times before setting point is reached. Don't be tempted to rush this stage or you will not have nicely set marmalade.
Allow the marmalade to settle for 10 minutes before putting into the jars. If you don't do this you will not get an even spread of peel and it will float to the top of the jars.
Once the marmalade is in the jars, seal and label.
Blood Orange & Lime Marmalade
Sarah's servings: 6 -8 Jars
Sarah's skill: Medium
Ingredients:
800g Blood Oranges
4 Limes
1 Ltr Water
1.5 Kg Granulated sugar
Method:
In a large pan or jam pan add the water.
Squeeze the juice from the blood oranges and limes. Keep the pulp and pips for later.
Add the juice into the pan.
Using a paring knife scrape the pulp from the peel and put in a muslin bag with the pulp and pips. Tie the bag up securely and add to the saucepan.
Use a sharp knife and shred the peel finely and add to the saucepan.
Cover the pan and leave in a cool place overnight.
Put a few saucers in the freezer for testing the setting point tomorrow.
The next day bring the saucepan to the boil then reduce the heat and simmer for 45 minutes.
Meanwhile sterilise 6 x 1lb jars and lids by placing them in a low oven at 150 degrees centigrade (130 fan) or Gas mark 2 for 30 minutes.
Remove the muslin bag and carefully squeeze the liquid back into the saucepan.
Add the sugar and stir over a low heat until all the sugar has dissolved. Once the sugar has dissolved boil for 20 minutes.
Take the pan off the heat and put a small amount on one of the cold saucers and leave for a few minutes. If it wrinkles when you push your finger over the surface then it has reached setting point. If it doesn't wrinkle then place the pan back on the heat and boil for another 3 minutes. You may need to do this a few times before setting point is reached. Don't be tempted to rush this stage or you will not have nicely set marmalade.
Allow the marmalade to settle for 10 minutes before putting into the jars. If you don't do this you will not get an even spread of peel and it will float to the top of the jars.
Once the marmalade is in the jars, seal and label.
Sarah’s extra slice.......
You need a large pan or a jam pan as shown above and a Jelly bag
You will need 6 -8 jars to bottle the marmalade.
A funnel is very handy if you are a regular jam/ marmalade maker
The marmalade will last up to 1 year stored in a cool place.