Note: This is my recipe with a few enhancements from Bobby Flay.
Ingredients
8 oranges (washed and zested)
2 lemons (washed and zested)
2 cups sugar (per ea cup of fruit)
1 C blueberries – for near the end
Step by Step
- Wash and zest your oranges and lemons.
- Put the zest into a LARGE pan or kettle with 1 C water to soak for about an hour
- Cut up sections of fruit, discarding the pith and internal segment walls.
- Add fruit into the pan with the zest
- Bring water to boil, lower heat, simmer for 10 minutes.
- Add blueberries and sugar to the pan.
- For each cup of fruit, add 1 cup sugar.
- Add pectin per instructions on the pectin package
- Stir vigorously
- Cook over high heat until it sheets from spoon or candy thermometer reads 221°.
- Turn marmalade into hot sterilized prepared canning jars
