Blood Orange Marmalade Recipe

This gorgeous and chunky Blood orange marmalade is packed with flavor and texture derived from julienned orange peels! When life gives you blood oranges, make some blood orange marmalade 😀

I didn’t even know something like blood oranges existed until I saw Rachel Ray make a sauce with it a couple of years ago on her show! Besides, I must admit the name isn’t really appealing though I was super intrigued and knew I had to try this exotic variety of orange. So finally, when I spotted them at Whole Foods, I picked some up.

How I wish blood oranges were much more economical. Why oh why? I did pay what seems like a fortune to get around 3 lbs of blood oranges. And so I feel this blood orange marmalade is the best way to savor all that goodness for a long time, provided you do not finish it all up too soon 😀

Have you ever wondered what gives blood orange that ruby red hue?

The color comes from the pigment called anthocyanin, which imparts a vivid crimson red color to this specific orange.

It is the same pigment that is found in raspberries, currants, cherries, and cabbage amongst a few. Blood oranges have a unique, sweet-tart, citrus-y flavor with raspberry undertones.

This is a small batch blood orange marmalade since I’m not really into this whole canning thing. I don’t have a canning kit nor do I have the space to store all those jars. But a small batch jam/preserve is always welcome. Plus it’s quicker from start to finish!

To make blood orange marmalade, you start by peeling off the skin of the blood oranges. Reserve the peel of one orange. Using a sharp knife peel the thin white membrane, also known as the pith, which is bitter and can be overpowering in the marmalade. Dice up the peel into thin strips. Follow this by dicing up the orange segments. Transfer it to a pot, add sugar, lemon juice, stir, stir and stir. Also, cook the peels separately, then add the softened peel to the marmalade while it’s nearing completion. That’s all about this incredibly easy and tasty marmalade.

The process of making marmalade may seem like quite a chore, but believe me, it is absolutely worth it!
So while blood oranges are in season, do try and make this marmalade. Enjoy it with some toast or use it in your bakes, or as a topping or in any of your savory dishes.

This marmalade has the perfect balance of favors, it is sweet, with just a hint of bitterness and a bite of the julienned orange peels for that characteristic texture of marmalade. Plus, guys!! look at how pretty that looks, all natural, thanks to the pigment anthocyanin 🙂

YOU MAY ALSO LIKE TO TRY

• Mango Jam Without Pectin

STEP BY STEP INSTRUCTIONS TO MAKE SMALL BATCH BLOOD ORANGE MARMALADE

1.Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.

2.Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.

3.Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.

4.In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the ‘doneness’ test.

5.Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.

6.As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.

7.Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.

8. ‘Doneness’ test- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If it’s still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.

9.Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.

HOW TO MAKE BLOOD ORANGE MARMALADE?

Blood Orange Marmalade Recipe

Freda Dias

This gorgeous and chunky Blood orange marmalade is packed with flavor and texture derived from julienned orange peels! When life gives you blood oranges, make some blood orange marmalade 😀

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Ingredients

  

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml 

• 2 lb blood oranges, about 4 blood oranges
• 1 tbsp fresh lemon juice
• 2 cups sugar

Instructions

 

• Wash the oranges well. Pat dry with a clean kitchen napkin. Cut off the top and bottom of the oranges.
• Reserve the peel from an orange, using a vegetable peeler or a sharp knife. Use a sharp knife to remove the white pith from the peel. Remove the peel from the remaining 3 oranges, discard the peel. Also, remove as much of the white membrane and seeds, if any.
• Cut oranges into small cubes. The diced orange segments weighed approx 1 lb. Cut the peel into thin slices and set aside.
• In a heavy-bottomed pot, place orange pieces, lemon juice, and sugar. Also, keep 2-3 small plates in the freezer to have them ready for the doneness test.
• Bring to boil over medium-high heat, stirring occasionally. Then reduce the heat to medium and simmer for another 15 minutes or until the mixture begins to thicken and turn gelatinous. The temperature should reach 225°F on a candy thermometer.
• As the mixture is simmering, simultaneously, place orange slices in a saucepan, add 1.5 cups water, bring to a boil, cook for 4 mins.
• Drain the water and add the softened orange peel to the orange mixture during the last few minutes of simmering.
• To test for doneness- Spoon a little marmalade onto a cold plate, wait for a minute. If it forms a skin that wrinkles on nudging with your fingertip, it will set. If it's still runny, cook for few more minutes and test on a clean chilled plate. Remember to remove the pot from the heat during this time, or you will end up overcooking the jam.
• Ladle hot marmalade into a warm, sterilized jar leaving about 1/2 inch of headspace. Cover the jar with a sterilized lid. It will keep good in the refrigerator for about two months.

Notes

Recipe adapted from here.

Keyword Blood Orange Marmalade

Tried this recipe?Let us know how it was!

PIN IT FOR LATER

I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda