Recipe from: K Geary & J Knadler “Tart and Sweet”

Available as hardback or Kindle from Amazon.

I have converted US measurement to metric.

2.3Kg blood oranges
0.72L blood orange juice or orange juice
Zest and juice of 2 lemons
1.5US tbsp ground cinnamon (replaced with ground ginger.)
560g sugar
(Original recipe talks of pectin, if worried about setting use Jam Setta (sugar + pectin) but I never found any need for it.

Take 1Kg of the oranges and cut off the ends to reveal the pulp. Quarter the oranges, removing the center pith and seeds. Slice each quarter very thinly and place in a large pot.

Segment the other oranges, removing the flesh from the membranes.  add to the pot.

Add the juice, the lemon juice/zest and grated ginger. Recipe says add 1 cup of the sugar—I all ALL the sugar later.

Bring to a boil over medium high heat mixing well. Simmer 30–45 minutes. The fruit should be broken down and the rinds quite soft. Add the sugar, stir.

Turn the heat to medium high and sirring well while the fruit/sugar boils. Marmalade should set in 5-10 minutes—test with chilled saucers. Fill into clean hot jars to 1cm from the top. Fit lid and waterbath process for 10 minutes.

Hmmm I just realised I need another kilo or so of the blood oranges to make that juice.