Beet & Blood Orange Marmalade
A bright and fresh citrus marmalade with a beet twist.
YIELDS
4
TO
6
Ingredients
- 2-3 blood oranges (you'll need 1 cup of blood orange juice)
- 3 medium-sized beets, peeled and grated
- 1 lemon, juiced
- 2 cups granulated sugar
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
Directions
- Zest one of the blood oranges and set the zest aside. Then, juice the blood oranges until you get 1 cup of fresh juice.
- Combine the grated beets, blood orange juice, and lemon juice in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Stir well. Add the sugar to the pot and stir until the sugar has dissolved. Bring the mixture to a boil and reduce the heat to medium-low to maintain a steady simmer.
- Continue simmering the mixture, stirring occasionally, for 30-40 minutes or until it thickens and reaches your desired marmalade consistency. You can test the consistency by placing a small amount on a cold plate; it should set and wrinkle when you push it with your finger.
- Stir in the blood orange zest, lemon zest and vanilla during the last few minutes of cooking. Remove the marmalade from the heat and let it cool for a few minutes.
- While the marmalade is hot, carefully transfer it to sterilized jars or containers, leaving a small space at the top. Seal the jars or containers with tight-fitting lids. Allow the marmalade to cool to room temperature before storing it in the refrigerator. It can be kept refrigerated for up to several weeks. Enjoy!
