Blood Orange Rum Vanilla Marmalade
Blood Orange Rum Vanilla Marmalade
Ingredients
- 3 cups Blood Oranges, diced
- 2 cups water
- Rind of 2 Oranges and 1 lemon, julienned
- 2 cups sugar
- 1/2 t. vanilla
- 1/3 cup light rum
Instructions
- Combine two cups of water with the julienne rind of the oranges and 1 lemon. Cook for 15 minutes at a rolling boil. Add the blood oranges and sugar and continue to cook for twenty minutes on a slow boil.
- Stir consistently to keep from burning. Add vanilla and rum and continue to cook at a boil until the marmalade come to the gel point, about 15 minutes. (Use the chilled plate method to test your consistency).
- Ladle into 3 half pint jars and process in water bath for 10 minutes at full boil.
- I am very proud of the next generation of my family wanting to continue this lost art. Kristie said that she will teach her brother's kids since she bakes with them often and so again we pay it forward to a new generation of canner.
- Keep the water boiling!