Adapted from Melissa Clark, The New York Times, January 28, 2011
3 medium Meyer lemons, ends trimmed
1 medium blood orange, ends trimmed
1 1/4 cups granulated sugar
1 1/4 cups raw sugar (Demerara, Turbinado, Sugar in the Raw)
2 1/2 cups water
Wash the outside of the fruit
Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Remove any exposed membrane and seeds. Place fruit in large measuring glass measuring cup. You should have 2 1/2 cups of fruit. For the next steps you want to use the same amount of water and sugar as fruit, hence amounts listed in ingredients. If you have less fruit reduce water and sugar to that amount.
Place fruit and water in a large, heavy bottomed pot (enamel or Le Creuset works really well) and bring to a boil over medium-high heat.
Keep cooking until the peels are really soft and completely cooked, 20-30 minutes.
Add sugars to pot and stir to combine.
Turn the heat up to high and bring back to a boil. Then lower heat to medium and let the marmalade simmer until it reaches 222 on a candy thermometer. It should take about 20-25 minutes.
Let marmalade cool and ladle in jars or glass, porcelain containers. Store in the fridge for up to one month.
YIELD: 2 cups