Beet & Blood Orange Marmalade

Directions

1. Zest one of the blood oranges and set the zest aside. Then, juice the blood oranges until you get 1 cup of fresh juice.
2. 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.
3. 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.
4. 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.
5. 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!