Blood Orange Marmalade

Blood Orange Marmalade
  • PREP TIME
    30 mins
  • COOK TIME
    1 hrs 25 mins
  • TOTAL TIME
    9 hrs 55 mins
  • SERVING
    40 People
  • VIEWS
    45

Transform your breakfast routine with this vibrant Blood Orange Marmalade. Its unique citrusy-sweet flavor, with just a hint of bitterness, makes it a sophisticated spread for toast, scones, or even as a glaze for meats.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Fiber
    1 g
  • Protein
    0 g
  • Sodium
    0 mg
  • Sugar
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.

Image Step 02
02 Step

Recipe View Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.

Image Step 03
03 Step

Recipe View While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.

Image Step 04
04 Step

Recipe View Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.

Image Step 05
05 Step

Recipe View Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).

Image Step 06
06 Step

Recipe View Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.

Image Step 07
07 Step

Recipe View Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

For a smoother marmalade, consider using a food processor to finely chop the zest after simmering.
Adjust the amount of lemon juice to your preference. More lemon juice will result in a tangier marmalade.
Sterilize your jars properly to ensure a longer shelf life for your marmalade. You can also process the filled jars in a boiling water bath for 10 minutes for shelf-stable storage.

Mateo Zieme

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 15 Ratings)
Total Reviews: (3)
  • Karlee Bayer

    The instructions were so clear and easy to follow. My marmalade turned out perfectly!" - Michael

  • Name Rau

    I added a splash of Grand Marnier at the end for an extra layer of flavor. Highly recommend!" - Emily

  • Travis Greenholt

    This recipe is a game-changer! I never liked marmalade before, but this blood orange version is absolutely delicious." - Sarah

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