so i must admit, i do quite like marmalade. just the right combination of citrus, tartness and sweet. in years past i've made many versions, but i can say without a doubt that this one tops them all! the sweetness of blood oranges and meyer lemons combined with the smokiness of a great scotch. this is as good as it gets - especially once a slice of sourdough toast gets involved.
after sifting the many recipes online i ended up modifying the basic certo marmalade recipe. it's as easy as can be. i canned two separate batches, and both times it worked like a charm.
blood orange marmalade (makes about 5 1 cup / 250 ml jars)
7-8 small organic blood oranges
2 meyer lemons
1/8 tsp baking soda
1 1/2 cups water
5 cups white sugar
1 packet certo liquid pectin
1 oz good scotch (optional - i used aberlour a'bunadh, what i had on-hand)
- sterilize jars and lids using your preferred method.
- slice the top & bottom off of two meyer lemons and three blood oranges.
- peel using a sharp knife or veggie peeler.
- slice rinds as thinly as possible, in about 2 cm lengths.
- place peels, water and baking soda in a small saucepan.
- bring to a boil over high heat.
- cover and simmer for 20 minutes.
- chop the peeled fruit and reserve (i quarter oranges and chop into 1 cm segments)
- peel and chop the remaining 3-4 oranges and reserve.
- make sure you've removed all the seeds!
- combine boiled peels with enough chopped fruit to total 3 1/2 cups. place fruit in a stock pot.
- bring to a boil and simmer, covered, for another 10 minutes over medium heat.
- add the sugar and stir well to combine.
- bring back to a boil, stirring constantly.
- boil hard for one minute.
- remove from heat.
- add certo liquid pectin.
- add scotch if desired.
- stir to settle any foam that rises.
- pour into hot jars and seal immediately.
- place on wire rack to cool for a few hours.