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Blood orange marmalade
40 m active | 8 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 223
  • Fat about 0g
  • Carbohydrates about 55g
  • Protein about 0g
This is needed
This is needed for 1000 g
  • 1 kg blood orange, rinsed with hot water, dabbed dry
  • 2 dl water
  • 450 g preserving sugar (Coop)
  • 0.5 lemon, the whole juice
  • For 3 preserve jars each holding approx. 2 ½ dl, rinsed with hot water
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And that's how it's done
And that's how it's done
Use a peeler to peel the oranges finely. Cut the peel into thin strips (yields approx. 70 g) and place in a wide pan. Squeeze the oranges (yields 400 ml of juice), add to the pan along with the water, cover and leave to steep for 8 hours or overnight at room temperature.
Add half of the preserving sugar with the lemon juice to the orange liquid, mix, bring to the boil while stirring, simmer for 1 minute. Add the remainder of the preserving sugar while stirring, then simmer for a further 4 mins.
Ladle the marmalade into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Leave to cool on an insulating surface.