Description
Our easy blood orange marmalade recipe brings vibrant, intense flavor home. It’s a simple, colorful spread perfect for breakfast or snacks, ideal for home cooks and thoughtful gift-givers.
Ingredients
- 3.3 lb (1.5 kg) blood oranges
- 3.3 lb (1.5 kg) granulated sugar
- 0.25 cup (60 ml) fresh lemon juice (from 1–2 medium lemons)
- 4 cups (1 L) water
- 1 tsp (5 g) powdered pectin, optional, for a firmer set
Instructions
- Prep the Oranges: Thoroughly wash the 3.3 lb (1.5 kg) blood oranges. Halve them and remove any seeds. Thinly slice the oranges, including the peel and pulp, into crescent shapes or small pieces, about 0.125-inch thick.
- Macerate Oranges: In a large, heavy-bottomed pot (like a 6-quart Dutch oven), combine the sliced oranges with 4 cups (1 L) 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.
- Cook to Perfection: Add the 3.3 lb (1.5 kg) granulated sugar and 0.25 cup (60 ml) 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 1 tsp (5 g) powdered pectin. Increase the heat and bring the mixture to a rolling boil. Cook, stirring occasionally, for 20-30 minutes, or until the marmalade reaches its setting point (test by placing a spoonful on a chilled plate, cooling, then pushing your finger through it; if it wrinkles, it’s ready, or it should reach 219-221 degrees F (104-105 degrees C) on a candy thermometer).
- Jar and Process: Carefully ladle the hot blood orange marmalade into pre-sterilized glass jars, filling them to within 0.5 inch (1 cm) of the rim. Wipe rims clean, apply lids, and process in a boiling water bath for 10 minutes to seal, or cool and refrigerate for immediate use. Allow the marmalade to cool completely at room temperature (several hours) to fully set.
Notes
Other oranges can be used, but color and flavor will differ. Reduce sugar for a tarter, less sweet marmalade, but consider adding pectin for a reliable set. Opt for organic blood oranges, which are seasonal from winter to early spring. For a quicker, smaller batch, skip water bath canning and refrigerate for 3-4 weeks. For a lighter marmalade, slightly reduce sugar and use a low-sugar pectin, following package instructions. Do not skip the initial simmer; it’s crucial for tender peels and proper pectin release. Stir frequently during the rapid boil to prevent scorching. Be patient with the setting point; it can take a bit of time.
- Prep Time: 40 minutes
- Cook Time: 80 minutes
- Category: Preserve
- Method: Stovetop, Canning
- Cuisine: General
Nutrition
- Serving Size: 1 tablespoon (15 g)
- Calories: 60 calories
- Sugar: 14 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: blood orange, marmalade, homemade, citrus, preserve, canning, spread, breakfast, easy, fruit