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Blood orange marmalade

Time 1 hour 10 minutes
Yields Makes two half-pint jars
Blood orange marmalade
(Mel Melcon/Los Angeles Times)
1

Wash the oranges. Remove the outer peel with a vegetable peeler and cut it into thin slivers. You should have about 1 1/2 cups sliced peel.

2

Cut away the white pith from the outside of the oranges. Cut the oranges into quarters, remove any inner pith and seeds, then cut into half-inch pieces. You should have about 2 cups cut-up oranges.

3

Combine the slivered orange peel, orange pulp and water in a 4-quart saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Cover and refrigerate 12 to 18 hours.

4

Measure fruit and liquid and add three-fourths cup sugar for each cup of fruit mixture. Stir well to combine.

5

Bring the mixture to a simmer and cook over medium heat to the jelly point (220 degrees), about 35 to 45 minutes. (Or test by placing a small amount on a chilled plate to see how it will set upon cooling.) If the marmalade seems to be simmering too hard, reduce the heat to medium low. Stir occasionally to prevent sticking.

6

Remove the marmalade from the heat and skim off any foam. Ladle into clean jelly jars, filling to one-half inch from the top. Wipe the rims and seal. Cool, then refrigerate.

From Donna Deane, Times Test Kitchen director. This recipe is for a small batch of marmalade made without processing in a hot-water bath, so the finished jars should be refrigerated.

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