Blood Orange Jam

Firstly, thoroughly clean the oranges by rinsing them under running water to remove any dirt or impurities.

Next, use a vegetable peeler to carefully strip the outer layer of the oranges into long, thin strips. Although some white pith may stick to the peels during this process, it's perfectly fine.

Now, place these peel strips into a saucepan and add 6 cups of ice-cold water. Heat the mixture over high heat until it starts to boil, then gradually reduce the temperature to a low simmer. Allow the peels to cook for 45 minutes to an hour, or until they become soft and tender.

While the peels are cooking, cut the oranges in half and extract their juice using a manual or electric juicer into a large container; this should yield approximately 1 cup. Add 1/2 cup of cold water to the juice and set it aside.

Once the peels have finished cooking, remove them from the heat source and drain off any remaining water. Transfer the peels to a cutting board, allowing them to cool down slightly before handling.

Now, slice the cooked peels into very thin strips and add them to the juice mixture. Combine this with lemon juice and sugar, then bring the entire mixture to a simmer over medium-high heat. Gradually reduce the temperature to a low simmer and cook, stirring occasionally, until the mixture has thickened slightly, taking around 30 to 40 minutes. A probe or candy thermometer should read approximately 225 degrees F (107 degrees C) during this time.

Meanwhile, inspect your jam jars for any signs of damage or defects. Discard any jars with cracks or rust, and instead use the ones that are in good condition.

Immerse these clean jars into simmering water until they're ready to be filled with the juice mixture. Wash your new lids and rings in warm soapy water before using them.

Now, pour the juice mixture into the sterilized jam jars and let them cool to room temperature. Once cooled, seal the jars and transfer them to the refrigerator for 8 hours or overnight before enjoying your homemade jam.