California Farm Blood Orange Marmelade

Name: California Farm Blood Orange Marmelade
Yield: 2 people all year, makes 6 pounds
Cuisine: American
Ingredients: 24 large juicy blood and navel oranges, ripe, 8 pounds, zested, simmered down to 4 pounds, contains 1/2 pound fruit sugars; 2 meyer lemons, zested; Zest of 8 oranges and 2 lemons; 3 cups cane sugar (1 1/2 pounds); 1 cup brown sugar (1/2 pound)

Hobby Horseman @HobbyHorseman

California, United States

Here is our family farm marmelade recipe for sweet Blood Oranges, we make this in cup size jars, one jar for each month.

First, we simmer fresh blood and navel oranges which contain 9-10% sugar into thick fruit compote, down to half the weight, which doubles the sugar to 18%.

Next, to turn fruit compote into marmelade, you need more than 60% sugar contents. We now add 50% of the fruit compote weight in sugars and simmer longer, end up with 63%.

Here is our family farm marmelade recipe for sweet Blood Oranges, we make this in cup size jars, one jar for each month.

First, we simmer fresh blood and navel oranges which contain 9-10% sugar into thick fruit compote, down to half the weight, which doubles the sugar to 18%.

Next, to turn fruit compote into marmelade, you need more than 60% sugar contents. We now add 50% of the fruit compote weight in sugars and simmer longer, end up with 63%.

Hobby Horseman @HobbyHorseman

California, United States

Here is our family farm marmelade recipe for sweet Blood Oranges, we make this in cup size jars, one jar for each month.

First, we simmer fresh blood and navel oranges which contain 9-10% sugar into thick fruit compote, down to half the weight, which doubles the sugar to 18%.

Next, to turn fruit compote into marmelade, you need more than 60% sugar contents. We now add 50% of the fruit compote weight in sugars and simmer longer, end up with 63%.

Here is our family farm marmelade recipe for sweet Blood Oranges, we make this in cup size jars, one jar for each month.

First, we simmer fresh blood and navel oranges which contain 9-10% sugar into thick fruit compote, down to half the weight, which doubles the sugar to 18%.

Next, to turn fruit compote into marmelade, you need more than 60% sugar contents. We now add 50% of the fruit compote weight in sugars and simmer longer, end up with 63%.

Saved

Ingredients

Overnight soak, daytime simmer

2 people all year, makes 6 pounds

24large juicy blood and navel oranges, ripe, 8 pounds, zested, simmered down to 4 pounds, contains 1/2 pound fruit sugars
2meyer lemons, zested
Zest of 8 oranges and 2 lemons
3 cupscane sugar (1 1/2 pounds)
1 cupbrown sugar (1/2 pound)
Equipment: 12 wide mouth cup size mason jars for 6 pounds of marmelade, lids, rings, dutch oven to make marmelade
Cost: 4 cups of cane and brown sugar $4, 24 blood and navel oranges, lemons (free from garden), 33 cents a jar

Saved

Steps

Overnight soak, daytime simmer

1

Make a fruit compote. Soak oranges and lemons overnight. Scrub. Shave the peel as thin as possible with vegetable peeler. Cut oranges and lemons in eight, remove any pits, add enough water to simmer till half the volume, mash. Remove any big chunks of pulp. Add your sugars. Chop the thin peels, add to compote and sugar, bring to boil, turn down to simmer.
2

Simmer till the marmelade sets. To determine if the compote has turned to marmelade, do the drip test. See picture: set plate on edge, put drop of marmelade on top of plate, watch it run down. When it runs, it is still fruit compote and needs more simmering. When it stops running, the marmelade is ready.
3

Heat jars in oven. Fill with marmelade mixture, seal. Place in 194F degrees waterbath that is 2” over the lid. Boil 15 minutes. Cool in waterbath. Test seal. If vacuum closed, put in pantry, good for a year. If seal is not vacuum, put in fridge, good for a month. Enjoy.

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Hobby Horseman @HobbyHorseman

on February 09, 2022 23:02

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.

Keywords

Marmalade Lemon Navel Orange Orange

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California Farm Blood Orange Marmelade

California Farm Blood Orange Marmelade

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