Rum Runner Sunrise Marmalade

Ingredients

• 8 blood red oranges
• 8 Cara Cara oranges
• 1/2 cup grenadine syrup
• 1/2 cup dark rum
• 8 cups sugar
• 6 ounces liquid pectin

Directions

1. Prepare the Peels

   Using a potato peeler, remove skin from oranges while leaving as much white pith behind as possible. Place skin in a saucepan with water and bring to a boil. Drain in a colander. Repeat two additional times.

2. Prepare the Oranges

   Peel oranges of the white pith shell and separate segments. Remove as much white pith from segments as possible. Place orange segments in a blender and run at low/medium until consistently pulpy.

3. Blend the Peel

   Add orange skins to the mixture and run at low/medium until small flakes of skin are dispersed.

4. Cook

   Combine sugar, rum, grenadine, and 8 cups of orange mixture from the blender in a pot. Add water if short of 8 cups orange mixture. Cover and bring to a rolling boil. Reduce heat and simmer, uncovered, 10 minutes, stirring frequently.

5. Add Pectin

   Add liquid pectin and return to a boil. Boil for 3 minutes, stirring constantly. Remove from heat and skim off foam.

6. Fill & Process

   Quickly ladle into 15 hot sterilized half-pint jars, leaving 1/4-inch headspace. Cover with metal lids, screw bands tight, and process in boiling-water bath 5 minutes.

Approximate Nutrition — Per tablespoon

Nutrition is an estimate based on standard ingredient data and the stated recipe yield. Actual values vary by brands, drained amounts, and serving size.