Blood Orange Marmalade With Rosemary Recipes

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

Steps:

• Using vegetable peeler, carefully remove peel from 3 or 4 oranges. Using sharp knife, remove any white pith from peel. Cut peel into extremely thin slices; set aside.
• Remove peel from oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small cubes.
• In 3-quart saucepan, place orange pieces, lemon juice and sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 45 minutes until temperature reaches 225°F on candy thermometer.
• Meanwhile, in 1-quart saucepan, place orange peel slices; cover with water. Heat to boiling. Cook about 4 minutes; drain. Add orange slices to orange mixture during last few minutes of simmering.
• Ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil jars according to canning pot directions.
• Carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Cool completely before storing.

Steps:

• Put very thinly sliced blood oranges and lemon into a non-reactive pan with the water over low heat. Cook for 1 hour, stirring occasionally. Turn off heat and let sit, covered, overnight.
• Sterilize the jars in boiling water for 15min. Do not boil the canning lids, but scald them in the just-boiled water after the heat is turned off. Leave the jars and lids in the water until needed.
• Meanwhile, measure the citrus pulp, rind and liquid. For every cup of citrus mixture, add 3/4 cup of sugar.
• Return the citrus and the sugar to the pot over medium high heat and add the rosemary. Bring to low boil, stirring often. Reduce the heat and cook at a low simmer for 20 minutes, stirring occasionally.
• Turn off the heat. Test for gel by putting a small spoonful of the marmalade on a plate in the freezer for one minute. The marmalade should form a skin and wrinkle when pushed (you can back this up with the spoon "sheeting" test if you are familiar with it). If not ready, return to the heat and test again a few minutes later. When the gel stage has been reached, turn off the heat, remove the rosemary, and ladle the marmalade into clean sterilized jars.
• Process in a boiling water bath (water at a full rolling boil covering the jars by at least one inch) for five minutes.