Mad for Marmalade event inspired me to do one more marmalade canning session, leading to six a half pints.. I wanted to make one pure traditional marmalade with Seville oranges and they were finally! in stock at Farmboy in the city and so hubby brought a bag full home.
Man, these oranges have one of the thickest rinds, and so I cleaned, cut and soaked for the full day to help soften them, and then I pre-cooked them in their water.. and I still was not happy with how firm they were.. so I hit them with a stick blender.. yes, it gives a different look then the slices but I wanted them in smaller bits.
Then I let it cool enough to handle, measured it out and went with a 1-1-1 recipe, 1 part of the orange mixed, 1 part water and 1 part sugar, boil till 220 and confirmed with a wrinkle test on a plate.
The Blood Orange for me was the perfect blend of orange, sweetness with that lovely under bite.. if you find the Saville to be too much, that would be what I recommend to make.