Blood orange marmalade with aperol and lemon balm

Name: Blood orange marmalade with aperol and lemon balm
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 12-14 Blood oranges; 1 collar Lemon balm; 250 ml Aperol; 1 package (500 g) Gelling sugar 2:1

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

12-14 Blood oranges
1 collar Lemon balm
250 ml Aperol
1 package (500 g) Gelling sugar 2:1

Directions

1
Squeeze 4 oranges, measure 250 ml juice. Cut off the peel of 8-10 oranges thickly and remove the fillets. Wash lemon balm, dab dry, pluck leaves. Put fillets, juice and aperol in a pot.
2
Stir in the jam sugar well. Bring to the boil while stirring over high heat. Cook for about 3 minutes until bubbly (gelling test). Stir in melissa. Fill jam into clean, dry glasses, close them immediately.