I'm a novice at canning, so maybe I did something wrong, but it seemed the proportions were a little off. I had only 6 lbs of oranges (recipe calls for 8), and had much more than 6 cups. I used less pectin and it's a very very thick marmalade, 1/2 oz would probably work. The flavors are excellent, but the proportions are off.
Meyer Lemon-Blood Orange Marmalade
More From Sunset
Amount per serving
- Calories: 37
- Calories from fat: 0.0%
- Protein: 0.2g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 9.5g
- Fiber: 0.5g
- Sodium: 0.0mg
- Cholesterol: 0.0mg
- 1/2 pound Meyer lemons
- About 8 pounds blood oranges
- 1 package (1.75 oz.) low-sugar powdered pectin
- 4 cups sugar
- 1. 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.
- 2. With a sharp knife, cut and discard remaining peel and membrane from the lemons and 10 of the oranges. Cut fruit into chunks, discarding seeds.
- 3. In a blender or food processor, whirl lemons, then oranges, a portion at a time, until you have 2 cups that are smoothly puréed. Pour purée into pan.
- 4. 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.
- 5. 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.
- 6. In a small bowl, mix pectin and 1/4 cup sugar. Add pectin mixture to pan. Stir over high heat until mixture returns to a rolling boil. Add remaining sugar and stir until mixture returns to a rolling boil. Stir and boil exactly 1 minute. Remove from heat.
- 7. 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.
- 8. Protecting hands with pot holders, invert filled jars on a towel for 5 minutes, then turn lid side up. 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.
- Nutritional analysis per tablespoon.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Sauces/Condiments