Although it’s traditionally made with sour orange and lemon, marmalade is open to interpretation.
Blood Orange and Pomelo Marmalade
- 4 blood oranges, peeled, peels cut into 3 mm pieces, flesh seeded and coarsely chopped
- 1 lemon, quartered, thinly sliced, and seeded
- 1 pomelo, peeled, peel cut into 3 mm pieces, flesh seeded and coarsely chopped
- 1 ½ litres cold water
- Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
- Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add ¾ cup sugar.
- Bring mixture to a boil, stirring often. Cook until mixture registers 102°C on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving. (Marmalade will keep, covered and refrigerated, for up to 1 month.)