Blood Orange Beaujolais Marmalade

Ingredients

• 5 cups sugar
• 6 small to medium blood oranges
• 1 cup Beaujolais or other light-bodied red wine
• 1/8 teaspoon baking soda
• 4 tablespoons plus 1 1/2 teaspoons regular powdered fruit pectin
• 1/4 teaspoon unsalted butter

Directions

1. Pour the sugar into a large bowl and put it to the side. Wash the blood oranges, then peel off the rind in quarters. Cut the rind into thin lengthwise strips, then chop those strips crosswise into smaller, rustic pieces. Put the rind in a large pot, then add the wine, baking soda, and 1 1/4 cups of water. Set the pot over medium heat and bring it to a boil. Cover, lower the heat, and let it simmer until the rind is tender, 15 minutes.
2. While that cooks, roughly chop the oranges and pick out any seeds. Move the orange pieces to a food processor and pulse until they are broken down but still a little chunky, about 8 pulses. Scrape the oranges into the pot with the rind and bring everything back to a simmer. Cover the pot and simmer for 15 minutes.
3. Check the volume of the mixture. It should be about 5 cups. If it comes up short, pour in a little more wine; if there is too much, remove the excess. Stir in the pectin and butter, then bring the mixture to a boil over high heat, stirring the whole time. Add all of the sugar in one go and bring it back to a strong rolling boil, still stirring constantly. Let it boil hard for 1 minute.
4. Take the pot off the heat. Using a cold metal spoon, skim away any foam sitting on top of the marmalade. Ladle the marmalade into hot sterilized jars, then process the jars in a hot water bath for 10 minutes.