Meyer Lemon-Blood Orange Marmalade

Name: Meyer Lemon-Blood Orange Marmalade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 70
Cuisine: Global
Ingredients: 4 kilograms About blood oranges; 227 grams Meyer lemons; 50 grams package low-sugar powdered pectin; 946 milliliters sugar

You can never have too many condiment recipes, so give Meyer Lemon-Blood Orange Marmalade a try. This recipe serves 70. One serving contains 72 calories, 1g of protein, and 0g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, meyer lemons, low-sugar powdered pectin, and a few other things to make it today. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Rinse lemons and oranges. Using a vegetable peeler, cut colored part only from 2 of the lemons and 4 of the oranges. Finely chop peel. Put 2 tablespoons lemon peel, 6 tablespoons orange peel, and 1 cup water in a 6- to 8-quart pan; discard remaining peel.

Ingredients you will need

Orange Zest

Lemon Peel

Vegetable

Orange

Lemon

Water

Equipment you will use

Peeler

Frying Pan

With a sharp knife, cut and discard remaining peel and membrane from the lemons and 10 of the oranges.

Ingredients you will need

Orange

Lemon

Equipment you will use

Knife

Cut fruit into chunks, discarding seeds.

Ingredients you will need

Fruit

Seeds

In a blender or food processor, whirl lemons, then oranges, a portion at a time, until you have 2 cups that are smoothly pured.

Ingredients you will need

Orange

Lemon

Equipment you will use

Food Processor

Blender

Pour pure into pan.

Equipment you will use

Frying Pan

Whirl remaining fruit, rub juice through a strainer into a bowl, and measure. Squeeze enough juice from remaining oranges to make a total of 4 cups; add juice to pan.

Ingredients you will need

Orange

Fruit

Juice

Dry Seasoning Rub

Equipment you will use

Sieve

Bowl

Frying Pan

Place pan over high heat and bring to a boil, stirring often. Continue to boil, stirring often, until reduced to 5 cups, about 8 minutes.

Equipment you will use

Frying Pan

In a small bowl, mix pectin and 1/4 cup sugar.

Ingredients you will need

Pectin

Sugar

Equipment you will use

Bowl

Add pectin mixture to pan. Stir over high heat until mixture returns to a rolling boil.

Ingredients you will need

Pectin

Equipment you will use

Frying Pan

Add remaining sugar and stir until mixture returns to a rolling boil. Stir and boil exactly 1 minute.

Ingredients you will need

Sugar

Remove from heat.

At once, ladle marmalade mixture into clean canning jars (1-cup size) to within 1/8 inch of top. Wipe jar rims clean. Set a new flat canning lid on each jar. Screw on bands.

Ingredients you will need

Marmalade

Equipment you will use

Canning Jar

Ladle

Protecting hands with pot holders, invert filled jars on a towel for 5 minutes, then turn lid side up.

Equipment you will use

Pot Holder

Let marmalade cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store unsealed marmalade in the refrigerator.

Ingredients you will need

Marmalade