Blood Orange Marmalade Recipe

I find there’s nothing quite like the bright, zesty aroma of a simmering pot of homemade citrus on a quiet afternoon.

Our easy blood orange marmalade recipe is your answer to bringing vibrant, intense flavor home! This recipe is perfect for home cooks, thoughtful gift-givers, and families who adore homemade goodness.

It’s simple, colorful, and a wonderful way to savor seasonal blood oranges. You’ll learn to create a truly special spread that brightens any breakfast or snack.

Ingredient Spotlight and Why They Matter

• Blood oranges: These unique oranges lend their ruby hue and deep, sweet-tart citrus flavor to our blood orange marmalade recipe. Choose firm, heavy fruit.
• Granulated sugar: Essential for sweetness, preserving the fruit, and achieving that perfect thick set.
• Fresh lemon juice: Boosts the natural pectin in the oranges and adds a crucial bright tang, balancing the sweetness. (I often use juice from 1-2 medium lemons.)
• Water: Helps soften the orange peels and extract their natural pectin during the initial soak and simmer.
• Powdered pectin (optional): For a firmer set, especially if you prefer a thicker blood orange marmalade, add a teaspoon. (I sometimes skip this if my oranges are particularly pithy.)

Other oranges, like Navel or Valencia, can be used, but the beautiful color and complex flavor will differ. For a tarter, less sweet marmalade, you can reduce the sugar slightly, but consider adding pectin for a reliable set. Opt for organic blood oranges for the purest flavor, if available. Blood oranges are seasonal, typically found from winter to early spring, so grab them when you can!

Easy Cooking Instructions for Blood Orange Marmalade

1. Prep the oranges: Thoroughly wash the 1.5 kg (3.3 lb) blood oranges. Halve them and remove any seeds. Thinly slice the oranges, including the peel and pulp, into crescent shapes or small pieces, about 1/8-inch thick. You’ll notice the peels softening slightly as you slice.
2. Macerate: In a large, heavy-bottomed pot (like a 6-quart Dutch oven), combine the sliced oranges with 1 L (4 cups) of water. Bring to a boil, then reduce the heat and simmer gently for 45-60 minutes, or until the orange peels are very tender when pierced with a fork. This step is crucial for softening the peel and releasing pectin.
3. Cook to perfection: Add the 1.5 kg (3.3 lb) granulated sugar and 60 ml (1/4 cup) fresh lemon juice to the pot. Stir until the sugar is completely dissolved and the mixture begins to look glossy. If using, whisk in the 5 g (1 tsp) powdered pectin now. Increase the heat and bring the mixture to a rolling boil. Cook, stirring occasionally to prevent sticking, for 20-30 minutes, or until the blood orange marmalade reaches its setting point. You’ll see the mixture thicken and turn a deeper amber hue. To test, place a spoonful on a chilled plate, let it cool for a minute, then push your finger through it; if it wrinkles, it’s ready. Alternatively, it should reach 104-105°C (219-221°F) on a candy thermometer. If it’s not setting after 30 minutes, continue boiling and retest every 5 minutes; sometimes it just needs a little more time.
4. Jar and process: Carefully ladle the hot blood orange marmalade into pre-sterilized glass jars, filling them to within 1 cm (1/2 inch) of the rim. Wipe rims clean, apply lids, and process in a boiling water bath for 10 minutes (adjusting for altitude if necessary) to seal, or cool and refrigerate for immediate use. Allow the marmalade to cool completely at room temperature, which will take several hours, to fully set.

For a quicker, smaller batch that’s perfect for family-friendly breakfasts, skip the water bath canning and simply cool and refrigerate the marmalade for immediate use; it will last 3-4 weeks. To make a lighter, health-conscious blood orange marmalade, you can slightly reduce the sugar and use a low-sugar pectin, following the package instructions.

Don’t skip the initial simmer; it’s crucial for tender peels and proper pectin release. Also, ensure you stir frequently during the rapid boil to prevent the fruit from scorching on the bottom of the pot. Be patient with the setting point; it can take a bit of time to reach the ideal temperature or wrinkle test.

Everyday Uses and Make-Ahead Convenience

This blood orange marmalade recipe is a versatile condiment, not just for breakfast.

Uses & Ideas:

• Elevates toast, scones, or pancakes.
• Sophisticated on a cheese board; great for gifting.
• Dollop over ice cream, glaze chicken, or mix into vinaigrette.

Make-ahead tips:

• Batch cook when blood oranges are abundant.
• Canned marmalade lasts up to one year.
• Refrigerate opened jars 3-4 weeks.

Nutrition & Lifestyle Advantages of Blood Orange Marmalade

Homemade blood orange marmalade offers wellness benefits. It’s rich in Vitamin C and antioxidants from fresh fruit, a natural spread where you control ingredients for a healthy lifestyle. Suitable for whole-food family dinners.

Why This Recipe Helps You Save Time and Money

Making your own blood orange marmalade simplifies cooking and offers budget benefits. Prepare a large batch for months of homemade goodness, reducing expensive store-bought spreads. It uses seasonal, affordable fruit for easy prep and family appeal.

Smart Tips, Adjustments, and Special Notes

Enhance this blood orange marmalade recipe with simple tweaks for families.

• Add orange zest for citrus or rosemary for an herbal twist.
• Extra lemon for tang, or finely chop peel for smoother texture.
• Sterilize jars; naturally gluten-free and dairy-free.

Common Questions About Blood Orange Marmalade

Q: Best blood oranges for this recipe?

Choose firm, heavy blood oranges with unblemished skin for best flavor and yield.

Q: How to know it’s set?

Reach 220-222°F, or use the cold plate wrinkle test.

Q: Can I make it without pectin?

Yes, blood oranges have natural pectin; lemon juice activates it.

Q: Is it healthy?

Homemade blood orange marmalade offers Vitamin C and antioxidants. It’s a wholesome treat in moderation for healthy eating.

Q: How long does it last?

Sealed jars last up to one year; opened, refrigerate for 3-4 weeks. I often make smaller batches for freshness.

Q: Healthy sides to serve?

Enjoy with whole-grain toast, Greek yogurt, or oatmeal. Great for gluten-free crackers too.

Conclusion

This easy blood orange marmalade recipe captures seasonal flavor, adding sunshine to your family’s table. Bookmark it for your next market run!

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