Ingredients:
4 or 5 blood oranges, rolled and halved
Sugar, to equal total volume of zest and juice (approx. 1 3/4 c)
1/2 lemon, juiced
Methodology:
Juice oranges, reserving juice in a large measuring vessel (note volume, juice should equal at least 1 c).
Juice lemon, adding juice to vessel.
Cut each juiced orange (and one lemon) half in half, longitudinally, and then in half latitudinally, so you have 8 rounded wedge-shaped pieces of pulpy peel. Scrape the pulp off and add it to the reserved juice. Pare down the peel from the pith side, removing the pith until you begin to see the pores.
Place all pared peel into a saucepan, and cover with 6 c cold water. Bring to boil, reduce to simmer, and cook until peel is very soft, 45 - 60 minutes.
Drain peel, allow to cool, finely julienne, and add to cup measure. Note final volume, then pour into saucepan (no need to wash), and add an equal volume of granulated sugar.
Add half the juice volume (in this case, 1/2 c) of water, and bring to boil. Simmer, stirring continuously, until marmalade thickens slightly and reaches 220°F.
Pour into sterilized jars, or store in refrigerator.
As written, this mixture makes 3 half pint jars of marmalade.
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