Blood orange marmalade

Name: Blood orange marmalade
Ingredients: 560 g Fine sugar; 0.01 g Vanilla extract; 588 g Blood oranges; 3 g Pectin; 6 g Blood orange concentrate

Fresh blood orange marmalade with a full citrus flavor and soft vanilla notes.Recipe by Marc Ducobu, chef-ambassador of Les Vergers Boiron. Recipe for 5 jars.

Ingredients

560gFine sugar

0.01gVanilla extract

588gBlood oranges

3gPectin

6gBlood orange concentrate

Preparation

Blanch the blood oranges and then freeze them overnight.
Slice the slightly frozen oranges into thin slices the next day and quarter them.
Mix the orange with the sugar, blood orange concentrate, and vanilla extract. Let the mixture macerate overnight.
Heat the mixture the next day. At 40°C, add the pectin and cook the marmalade to 62 °Brix. Check this with a refractometer.
Pour the marmalade hot into sterilized jars and seal immediately with sterilized lids.
Place the jars upside down in a cold water bath for 15 minutes, then turn them upright again.
Alternative with maltitol: for the original recipe, use 294 grams of fine sugar and 294 grams of maltitol instead of 560 grams of fine sugar. Maltitol gives a less sweet result and affects the texture of the marmalade.