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Blood orange marmalade
I will never make marmalade again. I've wanted to make this stuff, with the blood oranges giving the spread a nice dramatic golden-red-orange color, since I first found the recipe. I have had an eye out for blood oranges since early November. But it was messy, backbreaking work.
I scored and removed the peels from 19 oranges, cooked the peels twice, scraped off the pith with a spoon (egads) and sliced the pithless peels paper thin. That alone took two hours. Then the fruit! Have you ever separated orange flesh from its membranes? Nineteen times? It's hard work.
I made fourteen jars, and only the first batch of six gelled correctly. So I have eight jars of runny marmalade. Sigh. I might try to re-gel them, I dunno, it seems like a lot of work. But the result is very pretty!
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December 23, 2006 3:34 PM
Well - you have been very productive! Hope you're feeling better and your marmalade looks Marvelous! :) See you next week! Marissa
... but how does it TASTE???? Yummy, I'm sure.