blood orange, kumquat and strawberry marmalade

How To Make blood orange, kumquat and strawberry marmalade

• 1

  Wash and dry all fruit.
• 2

  using a mandolin slice oranges, kumquats to 1/8 inch, removing seeds as you go. Stack and slice in quarters (or so that the peels are about 1/2 to 1 inch long). Place orange and kumquat in LARGE pot with water and allow to rest for 1 hour. Place small plate in freezer.
• 3

  Slice strawberries to 1/8 inch and smash EXTRA CHUNKY. Add to water mixture and bring to full boil. Reduce heat to a simmer and cook for 40 minutes stirring often.
• 4

  Bring back to boil, add sugar and continue to boil until temperature reaches 222F. This will take about 15 - 20 minutes. To check for doneness, drip about 1 TBSP on frozen plate. Wait about 30-45 seconds. If it starts to gel, it is done. If not, cook for a bit longer or until temp reaches 224.
• 5

  Meanwhile, while you're waiting for the temp to get to 222, prep your mason jars and lids (I used 4 1/2 8 ounce jars...Just prep more than you think you'll need) in boiling water. Remove jars, lids and rings from water and drain on towel until ready to use.
• 6

  Fill jars to just to the bottom of the rings, place lids on and set on counter to cool for at least 12 hours.
• 7

  Will last for 6 months in cool dark place, with lids sealed. Once opened, store in refrigerator for up to 2 months.
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