Blood Orange Marmalade

I began with five blood oranges and one lemon and sliced them.  For some reason there were no pips at all in these.  A lot of the recipes that I found online suggested removing the pith and the seeds and adding them in cheesecloth to add pectin.  I decided against this and went with Alton Brown’s recipe. I like big chunks of peel in mine.  Anyway, here’s a link to his recipe: http://www.foodnetwork.com/recipes/alton-brown/orange-marmalade-recipe  Here is a photo of the oranges and lemon cooking.

Ta da!!  The finished product.  You cannot see the fabulous ruby red color in the photo because the jars are too big.  I thought I had smaller ones.  I was wrong.  Note to self: check these details in advance.

Here it is on a buttered muffin.  Delightful. I had a pot of tea, too.  Heaven.