Name: Bitter blood orange and campari marmalade
Cook time: 120 min
Total time: 120 min
Ingredients: 1 kilogram (2 pounds) blood oranges; 6 cup (1.5 litres) water; 6 cup (1.3kg) white (granulated) sugar; 1/2 cup (125ml) campari

Ingredients

1 kilogram (2 pounds) blood oranges

6 cup (1.5 litres) water

6 cup (1.3kg) white (granulated) sugar

1/2 cup (125ml) campari

Method

1.Cut unpeeled oranges in half; slice halves thickly, reserve seeds. Tie seeds in muslin.

2.Combine fruit, muslin bag and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1½ hours or until rind is soft. Discard muslin bag.

3.Add sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until marmalade jells when tested. Stir in Campari.

4.Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.

Campari is an alcoholic apéritif (served before a meal to stimulate the appetite) made from an infusion of herbs and fruit in alcohol and water.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook