WEBSet it aside with the seeds. Wrap the seeds and pith in the cheesecloth and secure tightly. Use a food processor to break down the blood oranges and lemons. Pulse until the mixture is in small bits. Place the water, all of the processed fruit, the peels, and the cheesecloth containing the pith and seeds into a large pot.
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WEBPour 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.
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WEBPlace a small plate in the freezer. Slice the blood orange and lemon peels into thinly diced pieces (I like to leave some slightly larger chunks). Place the peels in the pot with the liquid and bring to a boil, then remove from the heat. Stir in the warmed sugar until completely dissolved, 1-2 minutes.
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WEBCut off the top and bottom of the oranges. Use a teaspoon to remove all the flesh and set it aside in a big bowl. Cut the orange peel in quarters. Use a thin sharp knife (I use the fish filleting knife) to remove as much as possible of the white pith, then finely chop the orange peel. Transfer the flesh in a food processor and blitz it for a
WEBPour blood orange slices and water into a large pot. Add sugar, stirring to combine. Bring mixture to a boil over medium-high heat then reduce to low and let simmer until reduce by more than half, stirring occasionally. Test the consistency of the marmalade by placing 1 tablespoon of the mixture on small plate.
WEBStep 1. Combine 1 cup sugar, 1 cup water, and orange slices in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low; cook until orange peel
WEBPlace oranges in a bowl and cover with boiling water. Leave for 10-20 minutes. Using a vegetable peeler, peel half of the oranges and then chop that rind into small strips. Place these strips in a large saucepan. Peel the rind from all of the oranges and remove as much pith as possible. Chop oranges into small pieces, removing any seeds.
WEBPut fruit, sugar, liquid and lemon juice in a 4-quart, non-reactive pot and bring to a boil. Reduce temperature and cook at a simmer for 10-15 minutes (you want it to look syrup-y and shiny). Bring back to a boil and add pectin. Stir to combine and let bubble for 2-3 minutes. Remove marmalade from head and ladle into jars.
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WEBCombine orange juice and slices, prepared thinly sliced peel, 2 cups water, and lemon juice in an enameled or stainless steel Dutch oven. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, for 45 minutes or until peel is very tender. Add 5 cups sugar to orange mixture. Simmer for 30 minutes, stirring often.
WEBRefrigerate over night. Discard the seeds and put the fruit and water into a saucepan. Bring to a boil over medium-high heat. Lower the heat to medium low to maintain a simmer. Cook about 40 minutes, or until the rind of the fruit is very tender. Add28 oz granulated sugar and bring back to a boil.
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WEBWeigh out 1.5 x the weight of the oranges in caster sugar (you can go as low as 1.2 if you prefer it less sweet) and add to the cooked fruit, stirring to help it dissolve. Press Sauté and stirring constantly to avoid catching and burning on the bottom of the pot, heat until an instant read thermometer shows 104.5˚C.
WEBIn a small saucepan over medium heat, combine the orange flesh and peels, sugar, water, the scraping from ½ vanilla bean (and vanilla bean shell) and the juice from ½ lemon. Stir and bring to a simmer. Turn the heat to low, and simmer for 1 hour and 30 minutes, until a candy thermometer reads 220F (106C). If you do not have a candy
WEBSlowly bring the pot to a slow rolling boil, then reduce heat to medium low-low, to achieve a slow bubbling simmer, for about 1- 1 1/2 hours, stirring occasionally. Don't let it cook so long that too much liquid has evaporated. After 1 hour, remove the rosemary bundle and increase the heat to medium.
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WEBCombine 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
WEBIn a large pot combine water, fruit, seed bundle, and baking soda. Bring to a simmer, and cook until peel is soft, and liquid is reduced by half* (see note), about 2 hours. Measure the contents of the pan, and combine with 1 cup of sugar for each cup of fruit mixture. Squeeze and scrape any jelly-like pectin from seed bundle into fruit mixture
WEBSlice very thinly into strips and place in a large bowl or container. Slice fruit into rounds and add to sliced peel. Cover fruit with 2 quarts water and refrigerate at least 8 hours, up to 24
WEBPut chopped oranges in a medium bowl and cover with 3 cups water. Tuck the cheesecloth bundle into the bowl and cover the whole thing with a length of plastic wrap or a plate. Refrigerate it overnight. When you’re ready to cook your marmalade, remove the cheesecloth bundle. Combine the soaked fruit and water with 2 1/2 cups granulated sugar.