Simmone Logue's blood-orange marmalade

Simmone Logue

Serving size: Serves 10 or more
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Special options: Kid friendly
Course: Breakfast
Favourite flavours: Condiment

Simmone Logue's blood-orange marmalade

INGREDIENTS

1kg blood oranges (pick the ones with lots of blood)
1kg castor sugar
½ cup lemon juice
water

METHOD

Place the fruit in a large pot and cover with cold water, bring to the boil and cook just until the fruit is soft, then strain.

When the fruit is cool enough to handle, cut in half and remove the pips.

Place the fruit back into the pot with the lemon and the caster sugar.

Bring the fruit to the boil and cook for 10 minutes.

Now the good bit! With your favourite hand-held food processor, pulp the fruit and continue to cook it until a teaspoon of marmalade sets on a cold saucer in the fridge. The pectin should react quite quickly after you process it, so be careful not to let the sugar caramelise.