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Recipe Instructions:

3 pounds blood oranges
3 pounds sugar
3 tablespoons lemon juice

Using a fork or a spiky florist turtle (for quick results!) prick the oranges completely.
Put them in a small pail or large bowl and cover with water.
Change the water every day for 4 days.
Drain the oranges and cut in half and remove the seeds (there will be very few).
Slice them very thinly and turn and slice the other direction so that you mince the oranges.
Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted.
Cool, and leave overnight to develop color and flavors.
Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220).
Pour into sterilized canning jars and seal.