Like some of you, I am a Trader Joe's fanatic. Not for everything I need, but most of it. On a typical day I can get what I need to get me thorough the week. And if you catch them on a weekday you don’t have to deal with much of a line, so take advantage of the fresh produce available!
Berries are more of my go to when it comes to fruit, oranges don’t ever (ever) call my name. But in the spirit of taking advantage of seasonality I went ahead and bought a 3 lb bag of blood oranges for $3.49. And my life changed forever. I HIGHLY recommend you trying these as I went back and bought 3 more bags the second time. I was definitely getting my full intake of vitamin C. Super easy to pack to work/school/gym.
I ended up having some leftover and decided to make a homemade Marmalade. I stored them in mini mason jars (8 oz 4pack Ball Collection from Target for $5.49) so the batch would last a while. Even though blood oranges are only in season December thru March, I get to enjoy them all year long in this yummy marmalade! I only made the basic version but feel free to throw other fruits in there to complement the oranges.
Blood Orange Marmalade Recipe:
Yields: 3 Cups
What you will need:
1lb (16oz) Peeled & Deseeded Blood Oranges
2 to 2 ½ Cups of Sugar (depending on how sweet you want it)
3 Mason Jars (8 oz each)
How to Make:
1. Once the oranges are peeled, deseeded and stems removed, cut oranges in ½.
2. Thinly slice orange halves
3. Cut the orange slices in ½ one more time
4. Place oranges in bowl and submerge with 3 cups of water. Let sit in refrigerator for 24 hours or up to 3 days.
5. Remove from refrigerator, place in pot with sugar. Bring mixture to a simmer and reduce by ½
6. While Marmalade thickens, place the open jars and their tops in hot water until ready to fill
7. Test doneness of mixture by placing a spoonful in the freezer for 1 minute. If thickens, remove pot from stove.
8. Spoon marmalade into jars leaving ½ inch room. Screw on lids and rings
9. Place in boiling water bath for 10 minutes. Carefully remove hot jars from water and let cool 12-24 hours before moving
I love this recipe, and if you're a fan of oranges you can definitely do this for any type! Spread on!