Ingredients

The following ingredients have 9 Servings
  • 7 to 9 blood oranges (2 lbs)
  • 10 cups water
  • 8 cups white sugar
  • 2 tablespoons Cointreau or Grand Marnier
  • sterilized canning jars and lids
  • candy thermometer

Instruction

  • Cut each orange in half and then slice as thinly as possible with a very sharp knife.
  • Put the sliced orange slices in a large heavy bottomed pot.
  • Add the water and bring to a boil. Then lower the heat and simmer for 20 minutes.
  • Turn off the heat, add the sugar and mix. Then leave overnight to develop flavor and color.
  • The next day; bring the mixture to boil and simmer until the mixture reaches the jelling point of 220 degrees. Use a candy thermometer. This will take longer than you think, so the thermometer is an accurate way of knowing when the jell point is reached.
  • Stir in the orange liquor (Cointreau or Grand Marnier).
  • In the meantime, have canning jars and lids sterilized and ready.
  • Carefully spoon the hot marmalade into each jar, wipe the rims of each jar and screw on the band or seal the jar.