Meyer Lemon and Blood Orange Marmalade
Adapted from Melissa Clark, New York Times
To make the tea for yourself and see what the big fuss is all about, try dissolving about 2 teaspoons of the marmalade in roughly 10 ounces of hot water. Sip while hot and don’t forget to eat the candied, sweet rinds at the bottom.
3 medium Meyer lemons, ends trimmed
1 medium blood orange, ends trimmed
2 1/2 cups Demerara (raw) sugar
1. Place several small plates or saucers in the freezer.
2. Wash the citrus under warm running water. Half the lemons and orange in lengthwise, then cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
3. Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook citrus until the peels are very soft and fully cooked, about 20 to 30 minutes.
4. Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil; then lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If the liquid sets, the marmalade is ready; if it’s still runny, cook a few minutes more and then check again. (If you using a candy thermometer, wait for the temperature to reach 222 degrees F.)
5. Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.
Makes about 2 cups.