Blood Orange Marmalade

I've been absolutely obsessed with blood oranges this winter. I've eaten a ton, and I also made a few of them into this lovely marmalade. I'm always nervous about canning, but despite that, I always seem to get good results. I admit I chickened out a bit towards the end of the cooking here and added some sugar-with-pectin, but really, I'll skip it next time. I used fairly thick pieces of orange, and all of the rind, which made for a slightly bitter marmalade with a good chew. For smoother, process the orange pieces in a food processor for a short while, and you'll get a different result.

So. Recipe? Not really, but a sketch.

Blood oranges - as many as you'd like. I used nine.
Water. Enough to cover. I used 500 ml, which is the same as 2 cups.
Sugar - as much as the water and oranges weigh after cooking. I used 1200 g.

Scrub the oranges very well. Cut off the ends. Quarter, and slice thinly across. Place the orange pieces in a large pot, and add enough water to JUST cover. Cover with a lid, and cook on low heat for 90 minutes.

Now, weigh your oranges and water, and add the same amount of sugar. Possibly a bit less, if you feel like that's a very large amount of sugar. (It will be.) My mass weighed about 1300 g, and I used 1200 g of sugar.

Bring this to a boil, and cook on low heat without a lid for 60 minutes. Check to see if it's done by taking a cold plate (keep it in the freezer), pour some marmalade on it and see if it gels. If it doesn't, cook a little longer. Try again.

When done, pour into clean, sterilized jars. I keep mine in the fridge since I don't really trust my canning, but if you're more confident, I'm sure they'd do well in a pantry, too.

Recipe in Swedish:
Blodapelsinmarmelad