blood orange marmalade recipe

Written ByJenny Smyth Posted on
blood orange marmalade recipe
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The Best blood orange marmalade recipe

I’ve always been fascinated by the concept of marmalade, a preserve made from citrus fruits that’s been around for centuries. The blood orange marmalade recipe I’m sharing today is a variation of this traditional preserve that’s made with blood oranges, which are a type of citrus fruit that’s rich in antioxidants and has a unique flavor profile. The process of making marmalade is quite simple, but it does require some patience and attention to detail.

To start, you’ll need to slice the blood oranges thinly and cook them in a sugar syrup until they’re tender and the liquid has reduced to a thick, syrupy consistency. This can take anywhere from 30 minutes to an hour, depending on the size of your batch. Once the mixture has cooled, you can store it in the refrigerator or can it for later use.

I love serving this marmalade on toast or using it as a topping for yogurt or oatmeal. It’s also delicious as a glaze for meats or as a filling for cakes and pastries. The health benefits of blood oranges are numerous, and I appreciate that this recipe allows me to enjoy them in a more concentrated form.

Blood oranges are high in vitamin C and flavonoids, which have been shown to have anti-inflammatory properties and may help protect against certain diseases. By using blood oranges in this recipe, I’m able to reap these benefits while still enjoying the sweet and tangy flavor of marmalade. Over the years, I’ve experimented with various citrus fruits to make different types of marmalade, but there’s something special about using blood oranges that sets this recipe apart from others I’ve tried.

The unique flavor of blood oranges adds a depth and complexity to the marmalade that’s hard to find with other types of citrus fruits. As an added bonus, the vibrant color of blood oranges makes this marmalade stand out visually, making it perfect for special occasions or everyday use alike.

Blood Orange Marmalade

Blood Orange Marmalade

4.9 from 1992 votes

This blood orange marmalade is a vibrant and tangy preserve that captures the unique flavor of blood oranges. It is perfect for spreading on toast, scones, or using as a glaze for meats.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 24 (makes about 3 cups)Cuisine: InternationalCalories: 50 kcal per tablespoon

🥘Ingredients

For the Marmalade

2 pounds blood oranges (about 6 medium)
1 lemon
4 cups granulated sugar
4 cups water

👨‍🍳Directions

1Wash the blood oranges and lemon thoroughly.
2Using a vegetable peeler, remove the zest from 3 blood oranges and the lemon in wide strips, avoiding the white pith.
3Slice the zest into very thin strips, about 1/8 inch wide.
4Cut the tops and bottoms off all the blood oranges and the lemon.
5Stand each fruit on a cut end and slice off the peel and pith in strips, following the curve of the fruit.
6Discard the peels and pith.
7Hold each peeled fruit over a bowl to catch the juice.
8Cut between the membranes to release the segments into the bowl.
9Squeeze the membranes over the bowl to extract any remaining juice.
10Discard the seeds and membranes.
11Place the zest strips in a large pot with the water.
12Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes until the zest is tender.
13Do not drain.
14Add the blood orange and lemon segments and their juice to the pot with the zest and water.
15Stir in the sugar.
16Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar is completely dissolved, about 5 minutes.
17Reduce heat to medium and continue boiling the marmalade, stirring occasionally to prevent sticking.
18Cook for 45 to 60 minutes until the mixture thickens and reaches 220°F on a candy thermometer.
19To test for doneness, place a small spoonful on a cold plate and refrigerate for 1 minute; the marmalade should wrinkle when pushed with a finger.
20Remove the pot from the heat and let the marmalade cool for 5 minutes.
21Skim off any foam that has risen to the surface with a metal spoon.
22Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace.
23Wipe the jar rims clean and seal with lids.
24Process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal.
25Remove the jars and let them cool completely on a towel.
26Check that the lids are sealed by pressing the center; it should not pop.
27Store in a cool, dark place for up to 1 year.
28Refrigerate after opening.

🔧Equipment

Large heavy-bottomed pot or preserving pan
Chef’s knife
Cutting board
Vegetable peeler or zester
Fine-mesh strainer or cheesecloth
Wooden spoon
Candy thermometer (optional)
Sterilized jars with lids

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 0g

📝Notes

Use a heavy-bottomed pot to prevent scorching. If you prefer a less bitter marmalade, use only the zest from the blood oranges and omit the lemon zest. The marmalade will continue to thicken as it cools.

Watch Video Of How Blood Orange Marmalade Works

Once you’ve made your batch of blood orange marmalade, you can store it in the refrigerator for up to 6 months or can it for later use.

When serving, try pairing it with some crusty bread or crackers for a simple yet satisfying snack.

You can also use it as a topping for yogurt or oatmeal for added flavor and nutrition.

❓ Frequently Asked Questions About Blood Orange Marmalade

Q: What is blood orange marmalade?

Blood orange marmalade is a preserve made from blood oranges that’s similar to traditional marmalade but with a unique flavor profile.

Q: What are the health benefits of blood oranges?

Blood oranges are high in vitamin C and flavonoids, which have been shown to have anti-inflammatory properties and may help protect against certain diseases.

Q: How do you make blood orange marmalade?

To make blood orange marmalade, you’ll need to slice the blood oranges thinly and cook them in a sugar syrup until they’re tender and the liquid has reduced to a thick, syrupy consistency.

Q: Can I use other types of citrus fruits in place of blood oranges?

No, while other types of citrus fruits can be used to make marmalade, there’s something special about using blood oranges that sets this recipe apart from others.

Q: How long does it take to make blood orange marmalade?

The process of making marmalade can take anywhere from 30 minutes to an hour, depending on the size of your batch.

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