Kiwi Blood Marmalade
Found on puttingupwitherin
Yield: 6 half pints
* 2lbs fresh blood oranges
* 5 kiwis (cut in half, peeled, and cored, then coarsely chopped)
* 5 cups white sugar
* 6 cups water
1. Wash oranges. To each orange, cut the top and bottom off, slice in half, remove fleshy core and seeds (keep) by cutting diagonally, then slice into 1/8th inch slices.
2. Wrap seeds and orange cores in a piece of cheesecloth and tie ensuring no solids escape. Place prepared oranges in a large bowl, bury the cheesecloth seed ball in oranges, and cover with 6 cups of water.
3. Cover bowl with plastic wrap and place in refrigerator overnight.
4. Day 2:
5. When your ready to finish your marmalade, remove bowl from fridge, remove plastic wrap, and then remove cheesecloth ball from submerged oranges.
6. In a large-sized, non-ionized pot, combine, oranges, prepared kiwis, soaking liquid, and 5 cups of white sugar. Over low to medium heat, bring marmalade mixture to a simmer. Simmer over low heat until your liquid volume is reduced by half and your marmalade passes the plate test and reaches a temperature of 220 degrees F.
7. When the desired consistency is achieved (this may take an hour or more), ladle marmalade into hot jars.
8. Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from canner and let cool on a folded towel for 8-12 hours.
9. Remove rings and store jars in a cool dry place.