Imagine spreading a spoonful of liquid sunshine on your morning toast - that's exactly what this Meyer Lemon and Blood Orange Marmalade promises! This isn't just another preserve; it's a vibrant, tangy-sweet symphony of two extraordinary citrus fruits that will elevate your preserving game from ordinary to extraordinary. With its stunning ruby-orange color and complex flavor profile, this marmalade is about to become your new obsession in the kitchen.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Preserves
Serves: 4 jars
Ingredients
- 4 Meyer lemons
- 4 blood oranges
- 5 cups water
- 5 cups sugar
- 1/4 cup lemon juice
Instructions
- Wash the Meyer lemons and blood oranges thoroughly under cool running water to remove any dirt or residue.
- Cut the fruits in half and carefully remove any seeds. Slice the fruits thinly, including the peels, creating uniform, translucent slices approximately 1/8 inch thick.
- Place the sliced fruit and water in a large, heavy-bottomed stainless steel or enamel pot. Allow the mixture to sit for 24 hours at room temperature to soften the peels and release natural pectin.
- After 24 hours, bring the fruit and water mixture to a rolling boil over high heat. Reduce heat to medium and simmer for approximately 45-60 minutes, stirring occasionally, until the fruit peels become soft and translucent.
- Add the sugar and lemon juice to the pot, stirring continuously until the sugar completely dissolves. Increase heat to high and bring the mixture to a vigorous boil.
- Continue boiling, stirring frequently to prevent scorching, until the marmalade reaches the gel point (220°F/105°C on a candy thermometer). This typically takes 20-30 minutes.
- To test for doneness, place a small amount of marmalade on a chilled plate. If it wrinkles when pushed with a finger, it has reached the correct consistency.
- Remove from heat and let the marmalade rest for 5-10 minutes to allow the fruit to distribute evenly.
- Carefully ladle the hot marmalade into sterilized glass jars, leaving 1/4 inch headspace. Wipe jar rims clean and seal with sterilized lids.
- Process the filled jars in a boiling water bath for 10 minutes to ensure proper preservation. Remove and let cool completely at room temperature.
- Label the jars with the date and store in a cool, dark place. The marmalade will keep for up to one year when properly sealed.
Tips
- • Use a candy thermometer for precise gel point measurement - it's a game-changer for consistent results. • Choose ripe, unblemished Meyer lemons and blood oranges for the most intense flavor. • Patience is key: the 24-hour soaking process helps extract natural pectin and softens the peels. • Sterilize your jars thoroughly to ensure long-term preservation. • Stir frequently during the boiling process to prevent burning and ensure even cooking. • If you don't have a water bath, ensure your jars are sealed tightly and store in the refrigerator. • Let the marmalade cool completely before storing to allow proper setting.
Nutrition Facts
Calories: 1021kcal
Carbohydrates: 265g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
