Sicilian Blood Orange Marmalade

4.3
4 Ratings

dymnyno

Test Kitchen-Approved
Sicilian Blood Orange Marmalade

Photo by James Ransom

Serves
9 cups

This is a recipe that I adapted from one found in a Sicilian cookbook. It is best for bitter oranges like Sevilles or blood oranges that can benefit from a process that eliminates some of their bitterness. The four day soak eliminates the bitterness and surprisingly, none of the flavor. More than just a marmalade, it is great as a filling in cakes and cookies.


Ingredients

  • 3 pounds blood oranges
  • 3 pounds sugar
  • 3 tablespoon lemon juice

Featured Video


WHO: Ever-fabulous wine-making, paradise-dwelling dymnyno -- that's pronounced "Diamond Wino" to the uninitiated.
WHAT: Sunset-hued blood orange marmalade.
HOW: A very unusual technique that involves poking holes in the oranges, and then a five day soak.
WHY WE LOVE IT: It's always fun to encounter a new technique. Here, a little patience does most of the work for you, and then said patience is rewarded with a batch of glistening, perfectly bittersweet marmalade.


Directions

  • Step 1

    Using a fork or a spiky florist turtle (for quick results!) prick the oranges completely.

  • Step 2

    Put them in a small pail or large bowl and cover with water.

  • Step 3

    Change the water every day for 4 days.

  • Step 4

    Drain the oranges and cut in half and remove the seeds (there will be very few).

  • Step 5

    Slice them very thinly and turn and slice the other direction so that you mince the oranges.

  • Step 6

    Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted.

  • Step 7

    Cool, and leave overnight to develop color and flavors.

  • Step 8

    Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220).

  • Step 9

    Pour into sterilized canning jars and seal.

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