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.
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.
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.
Blood Orange Marmalade
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
by Editors at America's Test Kitchen
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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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
Half Baked Harvest – Balsamic Orange Glazed Chicken
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!!}
Orange marmalade is one of my favorites. This is probably over the top good. The photos – gorgeous!
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 :-)
These photos are absolutely STUNNING! Wow. And I love blood oranges!!
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.
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 :)
Blood oranges are such a special treat – what a lovely way to make them last well into next season!
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!
Your photos are always so stunningly gorgeous! This marmalade is so beautiful and I love the use of blood oranges.
I love orange marmalade and enjoy both the sweet and slightly bitter kinds. This sounds amazing. And yes, blood oranges are so beautiful!
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
I love the color, so striking! Thanks for linking to my bread!
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!
Woah, this is AMAZING! I love blood oranges, what a great way to preserve them and it’s so colorful.
I want all the blood oranges. Just LOVE them and this sounds divine.