Blood oranges are here again! They come in deferent shades red. So good to eat or drink at any time and of course marmalade for breakfast. I made two batches of light and dark that have slight difference in taste but both are really delicious.
Six oranges is quite enough to fill one large jar. This first batch are the lighter red and taste a bit sweeter.
Wash and scrub the oranges thoroughly even if they are not treated and organic. Remove the rind of the four with a potato peeler and julienne the strips thinly. With a paring knife remove the pith of the oranges and set aside.
This is how much rind you get from four oranges.
Squeeze the juice of the remaining 2 together with 1 lemon. Cut up the pulp of both lemon and the 2 oranges and put the in a double lined cheese cloth together with the pith and tie to a pouch for the natural pectin. Slice up the 4 oranges and remove any seed you find. The seeds can be added to the pectin pouch too.
Boil everything with 3cups of water including the pectin pouch for at list 15 minutes or until soft. Check doneness by tasting.
Remove the pectin pouch and squeeze out every pectin as much as possible to add to the pot when cold to the touch. Measure the cooked compote in cups and determine the sugar to add. This yielded 3 cups and put 1 1/2 cups of sugar. It's up to you to add more if it is not sweet enough. Boil and simmer until your desired consistency. I like it spreadable but chunky. Bottle and serve.