This Blood Orange Marmalade is rich in color and flavor and has only 4 ingredients! Serve it on scones or biscuits!

Have you ever tried homemade marmalade? I enjoy it but it can be an acquired taste. True marmalades, such as those made from Seville oranges, should be slightly bitter. Many store bought varieties might as well be called orange jam. All cloying sweetness, no bitterness or tartness at all. The blood oranges that I’ve used in this recipe definitely add a bitter note but also a rich sweetness and stunning color. 

This Blood Orange Marmalade is rich in color and flavor and has only 4 ingredients! Serve it on scones or biscuits!

Blood oranges are beautiful, aren’t they? I love eating them plain or using the juice in cocktails and curds. And I can easily photograph them all day.

This Blood Orange Marmalade is rich in color and flavor and has only 4 ingredients! Serve it on scones or biscuits!

This recipe requires two days of preparation but most of it is inactive. Make sure to read the recipe all the way through before getting started. You’ll want to take the first step a few hours before bed and then continue the next day.

This Blood Orange Marmalade is rich in color and flavor and has only 4 ingredients! Serve it on scones or biscuits!

It’s a fun weekend activity and blood orange marmalade makes a lovely gift. You can store it in jars in the refrigerator for up to two months.

This Blood Orange Marmalade is rich in color and flavor and has only 4 ingredients! Serve it on scones or biscuits!

Blood Orange Marmalade
Prep time
Cook time
Total time
Serves: approximately 4 pints
  • 10 cups water
  • 2 pounds blood oranges, washed and scrubbed
  • 2 lemons, washed and scrubbed
  • 9 cups granulated sugar
  1. Combine the water, blood oranges and lemons in a large Dutch oven over high heat and bring to a boil. Reduce heat to low, allow the liquid to reach a gentle simmer and then carefully cover the pot with aluminum foil. Crimp the edges to seal tightly and then cover with the lid. Simmer for 3 hours, or until the fruit can be easily pierced with a skewer. Remove the pot from the heat and allow it to cool overnight at room temperature.
  2. Preheat the oven to 250 degrees F and adjust the oven rack to the middle position. Place sugar in a roasting pan, cover with foil and place in the oven to keep warm.
  3. Remove the oranges and lemon from the liquid and set the pot aside, reserving the liquid. Quarter the fruit and use a spoon to scoop the pulp and seeds back into the pot, saving the peels.
  4. Mash the pulp into the liquid with a potato masher and then bring to a boil over high heat. Boil for 10 minutes and then strain the liquid through a fine mesh strainer over a large bowl, pressing the solids with a spoon to extract the liquid. Discard the pulp and return the strained liquid to the pot.
  5. Place a small plate in the freezer. Slice the blood orange and lemon peels into thinly diced pieces (I like to leave some slightly larger chunks). Place the peels in the pot with the liquid and bring to a boil, then remove from the heat. Stir in the warmed sugar until completely dissolved, 1-2 minutes. Return the pot to medium-high heat and simmer the marmalade, stirring occasionally, until slightly thickened and darker, 30-45 minutes.
  6. To test if the marmalade has set, place a small spoonful on the chilled plate and freeze for two minutes. If the marmalade gels in that time, it's done. If not, simmer for an additional 5-10 minutes.
  7. Transfer the marmalade to jars with tight fitting lids and allow to cool to room temperature, then cover and refrigerate. Marmalade will last for 2 months.
Adapted with permission from The America's Test Kitchen DIY Cookbook
by Editors at America's Test Kitchen


Tools I Used

(links go to my Amazon affiliate store)

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven
Rubbermaid High Heat Spatula
OXO Good Grips 8-Inch Double Rod Strainer

More Orange Recipes

Savory Simple – Orange Cardamom Cinnamon Buns
Savory Simple – Pumpkin Spiced Cupcakes with Orange Curd
Savory Simple – Orange Meringue Tarts with Grand Marnier
Movita Beaucoup – Orange Sugar Cookies
Tutti Dolci – Orange-Pecan Tea Bread
Half Baked Harvest – Balsamic Orange Glazed Chicken

  • movita beaucoup

    Oh, the photos! Gorgeous. I’m not a huge fan of marmalade, but my father? He adores it. I’m thinking I might need to make him a fancy pants blood orange version to secure my place as favourite child…

    {Thanks for the cookie shout out!!}

  • Norma | Allspice and Nutmeg

    Orange marmalade is one of my favorites. This is probably over the top good. The photos – gorgeous!

  • eat good 4 life

    I have never used blood oranges before. Their color is amazing. Great pictures too, the contrast of color is great. Would you ship some to me please? Just kidding :-)

  • Marie @ Little Kitchie

    These photos are absolutely STUNNING! Wow. And I love blood oranges!!

  • Jennie @themessybakerblog

    Mmm, marmalade. My girlfriend always gifts me a jar every time she makes a batch. I love that you used blood oranges for this recipe. Oh my, Jen, your photos are stunning. Pinned.

  • Liz

    I’m sure I’m the bazillionth person to tell you, but your food styling and photography are just amazing! And I’d never snub any homemade marmalade…it looks terrific made with blood oranges :)

  • JJ – 84thand3rd

    Blood oranges are such a special treat – what a lovely way to make them last well into next season!

  • Elizabeth – SugarHero!

    What gorgeous pictures! As I think I mentioned on IG, I just bought 2 big bags of them, planning to make a curd (and also snack, of course.) Some of them might need to be marmalade-d too!

  • Jessica @ Portuguese GIrl Cooks

    Your photos are always so stunningly gorgeous! This marmalade is so beautiful and I love the use of blood oranges.

  • Bianca @ Confessions of a Chocoholic

    I love orange marmalade and enjoy both the sweet and slightly bitter kinds. This sounds amazing. And yes, blood oranges are so beautiful!

  • Consuelo @ Honey & Figs

    I adore homemade marmalade, but I’ve never tried making a blood orange version. Yours look stunning, and the color is amazing! I can’t wait to give this one a go, it sounds perfect! x

  • Laura (Tutti Dolci)

    I love the color, so striking! Thanks for linking to my bread!

  • Joanne

    I always go back and forth on marmalade…some days it tastes too bitter and some days it tastes just right. I love this homemade version though…can’t think of a better way to celebrate blood orange season!

  • Sophia @ NY Foodgasm

    Woah, this is AMAZING! I love blood oranges, what a great way to preserve them and it’s so colorful.

  • Barbara | Creative Culinary

    I want all the blood oranges. Just LOVE them and this sounds divine.

  • Marta @ What should I eat for breakfast today

    I’ve tried and i even made one or two. Much better than the one we buy in stores. But I’ve never made a blood orange marmalade and I need to try.

  • Jason

    Looks great! I love marmalades, and usually buy ones produced in England or Scotland (where they know how). I’ve never tried making it myself.

  • Rebecca {foodie with family}

    Oh my goodness. I am such a marmalade fan in general, but this one looks exceptionally GREAT!

  • itzia

    i needed some ideas for the blood oranges I have. thanks.

  • Cinda Brown

    as soon as I find some blood oranges, I’m going to try this.

  • Sharon Siqueiros

    Thanks so much for this recipe!! I will be making this marmalade in the next week! I also pinned the recipe

  • Cecilia Reynoso

    I lost a lot of water in the 3 hour simmer. Should there be a minimum amount of water in the pot for the rest of the cooking process? If so, how much? Thanks