Someone please tell me to stop buying blood oranges and Meyer lemons. I'm seriously addicted and every time I see them I buy them up like they're never coming back! I'm beginning to run out of ideas for these lovelies.
You're going to need 3 Meyer Lemons and 1 Blood Orange.
Cut the ends off, then cut in half length wise and then slice thin.
Put the citrus into a pot of water. Boil. Add sugar. Boil. It's not very complicated, especially if you've never made jams before.
We loved this on whole wheat toast but I'd also love to try it on an English muffin or a bagel.
I love the color! Beautiful oranges and yellows. I also love it when you bite into the peel and it's nice and soft and you get a burst of flavor. So good!
Meyer Lemon and Blood Orange Marmalade
Recipe found at the "New York Times" here
3 medium Meyer lemons, ends trimmed1 medium blood orange, ends trimmed
1 1/4 cups granulated sugar
1 1/4 cups Demerara (raw) sugar.
Place about three plates or saucers in the freezer - you'll use them later to test the marmalade.
Wash the citrus well under warm water. Cut the ends off each lemon and orange and then slice in half length wise. Take each half and cut in thin slices. Remove any excess membrane and seeds.
Measure your citrus now, you should have about 2 1/2 cups. If for some reason you don't; use the same volume of water and sugar (equal parts) as you have in fruit. So for instance if you only have 2 cups of fruit then use 2 cups of water and 2 cups of sugar. Bring the water and fruit to a boil and cook for about 20 - 30 minutes until the peels are very soft.
Add the sugar and turn the heat up to bring the mixture to a boil. Once boiling, lower the heat and simmer for about 30 more minutes or until the mixture is set. Start checking the mixture at about 15 minutes using the frozen plates. Put a spoonful of the liquid on a frozen plate. If the mixture looks like jam and not a runny syrup then it's ready. Allow the mixture to cool and then store in an airtight container in the refrigerator.