Saturday, October 15, 2016

We Be Jammin'... Blood Orange and Vanilla Marmalade

Blood Orange & Vanilla Marmalade 
Found on sbcanning


2 medium juice oranges 

2 large blood oranges 

2 lemons 

1/8 teaspoon baking soda 

1 vanilla bean 

One 1.75-ounce package powdered pectin 

6-1/2 cups granulated sugar 


1. Wash the oranges and lemons. Remove the rinds in quarters and thinly slice them lengthwise. When all the rinds are sliced, roughly chop them crosswise into slightly smaller pieces. Put the rinds in a large pot and add 2 1/2 cups of water and the baking soda. 

2. With a sharp knife, split the vanilla bean open lengthwise and scrape the seeds into the pot. Add the vanilla bean to the pot and bring it to a boil. Reduce the heat, cover, and simmer for 15 minutes. 

3. Meanwhile, roughly chop the oranges and lemons and remove the seeds. Transfer the fruit to a food processor and pulse until it is evenly chopped but still a bit coarse. Add the fruit to the pot with the rinds and return to a boil. Cover and boil for 15 minutes. 

4. Measure out 4 1/2 cups of the fruit mixture. Make sure to get a good mixture of rind, fruit, and juice. Discard remaining fruit mixture and vanilla bean. 

5. Return the reserved 4 1/2 cups of fruit mixture to the pot. Stir in the pectin and return to a boil. Boil vigorously for one minute. 

6. Add the sugar all at once and stir until combined. Return to a rapid boil, stirring frequently, and boil hard for one minute.

7. Ladle hot marmalade into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars, cover with lids, and screw bands on until just barely tight. Process in a water bath canner for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot. 

NOTE: Marmalade may take several days up to a week to completely gel.

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