Since I still have so many oranges at home, I decided to make some orange marmalade as a way to use some of them up. In fact, I should make some scones again to eat with this delicious spread.I used half oranges and half blood oranges to make the most beautifully ruby colored orange marmalade that is so far delicious. Inspired by Always Order Dessert, I added two vanilla beans to my marmalade, which is a really fun variation.
Vanilla Orange Marmalade
4 small blood oranges
2 vanilla beans
8 cups sugar
8 cups water
Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it’s ready, place a small amount on a plate and refrigerate it until it’s cool but not cold. If it’s firm — neither runny nor too hard — it’s done. It will be a golden orange color, darker if you also choose to sub in blood oranges. (If the marmalade is runny, continue cooking it and if it’s too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Process in a hot water bath for ten minutes to seal. Store in the pantry for up to a year.