Marmalade of Blood Oranges with Peppercorns

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Wash and dry
2 meyer lemons
8 blood oranges

With a sharp paring knife, remove the rind of the citrus, and then juice all the fruit. With a sharp knife, slice the rind into thin slivers.

Boil the peels for 15 minutes in 1 cup of water in a heavy-bottomed pan and boil.

Boil for 20 minutes:
2 cups of juice from meyer lemons and blood oranges. (You might need to juice more fruit to get the right amount of juice.)
1 cup orange juice (ideally freshly squeezed)
½ cup pulp from the blood oranges

Add and then cook on medium for 35 minutes
6 cups sugar
6 peppercorns

Add and boil for 8 minutes
1 pkt pectin

Once the mixture has gotten thick, place the mixture when hot in sterilized canning jars. Makes 7-1 cup jars of marmalade.