Blood Orange Marmalade
Ingredients: blood oranges, cold fresh water, white sugar, freshly squeezed lemon juice · 120 min cook time · 150kcal · ~₩12,100
Ingredients
5개 blood oranges, 1.5컵 cold fresh water, 2컵 white sugar, 0.5개 freshly squeezed lemon juice
Instructions
1. Peel five blood oranges, removing the green stem nipple. It's okay if some white pith comes off with the zest. If you want a stiffer, more bitter marmalade, use the entire peel; otherwise, use mostly the zest and a little pith.
2. Transfer the peeled zest into a saucepan. Add a whole bunch of fresh cold water until pretty much filled up. Set the heat on high and bring to a simmer, then reduce to low to medium-low to maintain a gentle, steady simmer.
3. Simmer the peels for about 45 minutes to an hour, or until they are very tender and easy to chop.
4. While the peels are simmering, cut the blood oranges in half and squeeze out as much juice as possible. Use a citrus press or reamer for efficiency and to catch seeds.
5. Measure the amount of juice obtained. Add exactly half that amount in cold fresh water to the juice. Set aside.
6. Once the peels are tender, strain them into a bowl and discard the water. Do not clean the pan as it will be used again.
7. Let the peeled zest cool until it's cool enough to handle. Then, using a sharp knife, slice the zest into nice thin strips. Alternatively, you can chop it randomly.
8. Transfer the sliced zest into the juice mixture. Measure the total volume of the juice and zest mixture.
9. Add an equal amount of white sugar to the total volume of the juice and zest mixture. Optionally, squeeze in about half a lemon's worth of fresh lemon juice.
10. Dump everything back into the empty saucepan. Turn the heat to medium-high and stir. Bring the mixture to a simmer.
11. Once simmering, reduce the heat to medium-low and cook, stirring occasionally, for about 30 to 40 minutes, or until it reduces and thickens slightly. The temperature should reach about 225°F (107°C).
12. Remove from heat and transfer the marmalade into a sterilized jar. It will appear liquidy but will thicken as it cools due to sugar and natural pectins.
13. Let the marmalade cool down to room temperature, then seal it and refrigerate overnight.
14. The next day, serve the beautifully thickened marmalade on toasted English muffins or crumpets.
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