The wonderful scent of simmering marmalade filled the kitchen on this bitterly cold winter day, for here in Canada, the citrus season comes in during our bleak winter months. The color on these oranges as i cut into them was just stunning, deep ruby purple reds.

In Keeping with as simple as possible

Blood Orange Recipe

2 pounds of oranges (wash, trim ends, cut into quarters remove any seeds) Process them in a food processor till they are a med grind using the pulse grind

Measure out the amount of ground orange, in this case it was 3 cups, double the sugar

6 cups of Canadian Sugar (beet sugar)

1 tsp salt

Bring to a simmer boil and stir often, scrape down the sides and put a few small plates into the freezer, once it starts to give a glossy cover to the spoon,

check on your plate for thickness of what you want in terms of thickness, some like it thinner, some like it be a thicker set. In this case you can see how clean those edges are and that i have no fall back into my line, its at the thickness we like our no extra pectin added to be.

As i expected the end color is stunning! This marmalade has more of a traditional bitter edge to it then the Cara Cara did!

With these two done, that is our year’s supply of Marmalade made, so far in 2025, i have called lunch soups and marmalade. A slow start to be sure but at this time its more about using the canning pantry then it is about putting things up.

The cost savings for having made my own is over 5 dollars savings per jar!