Blood Orange Marmalade

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

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 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!

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Blood Orange Marmalade

4 from 1 vote
This Blood Orange Marmalade is rich in color and flavor and has only 4 ingredients! Serve it on scones or biscuits!
Course Condiments
Cuisine American, British
Prep Time 8 hours
Cook Time 4 hours
Total Time 12 hours
Servings 64 2-tablespoon servings; 4 pints
Calories 115
Author Jennifer Farley

Ingredients

  • 10 cups water
  • 2 pounds blood oranges, washed and scrubbed (regular oranges may be substituted)
  • 2 medium lemons, washed and scrubbed
  • 9 cups granulated sugar

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Adapted with permission from The America's Test Kitchen DIY Cookbook
by Editors at America's Test Kitchen

Nutrition

Calories: 115kcal | Carbohydrates: 29g | Sodium: 2mg | Potassium: 26mg | Sugar: 29g | Vitamin A: 0.6% | Vitamin C: 9.2% | Calcium: 0.7% | Iron: 0.2%

Recipe Troubleshooting

For help troubleshooting a recipe, please email recipehelp@savorysimple.net. I’ll try to respond to urgent questions as quickly as possible! This email address is only for recipe troubleshooting; Solicitations will be ignored.

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 Fine Mesh 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

About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

Affiliate Disclaimer: Posts may contain affiliate links. I am a participant in the rewardStyle and Amazon affiliate programs, which help support Savory Simple by providing me with a small commission fee when you shop through my links, at no additional cost to you.

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