Cozy Blood Orange Marmalade Recipe

Winter days can feel gray and endless, but spotting ruby-red citrus at the market always changes my entire mood.

I make this Blood Orange Marmalade to bottle that vibrant sunshine and enjoy a burst of sweet, tangy flavor on my morning toast.

What Makes This Blood Orange Marmalade So Special

Unlike traditional recipes that can be overly bitter, this version strikes the ideal balance between sweet and tart.

The texture is softer and more spreadable than store-bought jars, making it ideal for swirling into yogurt or topping scones.

It uses just the zest rather than the whole pith, resulting in a cleaner flavor and a stunning jewel-toned appearance.

If you enjoyed this fruity project, you might also like my Cozy Carrot Cake Cookies Recipe for another sweet treat. For a savory dinner option, my Irresistible Instant Pot Chicken Tortilla Soup Recipe is perfect for chilly evenings.

Your Blood Orange Marmalade Shopping List

Here is everything you need to gather for this preserving project:

• Blood Oranges: You will need about 5 large oranges to get enough zest and juice.
• Granulated Sugar: This provides the necessary sweetness and helps the jam set properly.
• Lemon Juice: Fresh juice adds acidity which balances the sugar and aids in preservation.
• Water: Used for both boiling the peels to soften them and for the final cooking process.

My Method for Blood Orange Marmalade

Let’s get cooking!

1. Start by washing your oranges thoroughly under warm water to remove any wax or residue. Using a sharp vegetable peeler, carefully remove the zest from the oranges in long strips, trying to avoid taking too much of the white pith. Place these strips into a medium saucepan and cover them with 6 cups of cold water. Place the pot over high heat to bring it to a boil, then reduce the heat to low and let it simmer gently. You want to cook the peels until they are very soft and tender, which usually takes about 45 minutes to an hour.
2. While the peels are simmering, slice the zested oranges in half and juice them until you have exactly 1 cup of fresh blood orange juice. Pour this juice into a large measuring cup or bowl and stir in 1/2 cup of cold water. Set this liquid aside for now while you wait for the peels to finish softening.
3. Once the peels are tender, drain the water from the saucepan and discard it. Transfer the cooked peels to a cutting board and let them cool just enough so you can handle them safely. Use a sharp knife to slice the zest into very thin, delicate strips. Add these sliced strips directly into your reserved mixture of blood orange juice and water.
4. Pour the combined juice, water, and sliced peel mixture back into the saucepan. Stir in the lemon juice and the sugar, then place the pot over medium-high heat. Bring the mixture to a simmer, then lower the heat to medium-low. Cook the marmalade, stirring occasionally to prevent sticking, until it thickens and reduces. You are looking for a temperature of 225 degrees F on a candy thermometer, which should take roughly 30 to 40 minutes.
5. While the marmalade cooks, prepare your jars by washing them in hot soapy water and keeping them warm. When the marmalade reaches the correct temperature, carefully ladle it into the clean jars. Allow the jars to cool completely at room temperature before sealing them with lids. Place the jars in the refrigerator for at least 8 hours or overnight to fully set before serving.

Pro Tips for Blood Orange Marmalade

Using a candy thermometer is the most reliable way to ensure your Blood Orange Marmalade sets perfectly every time.

If you prefer a firmer set, you can cook the mixture for an extra five minutes, but watch closely to prevent burning.

Make sure to scrub the fruit skins thoroughly under warm water to remove any wax before you start peeling.

Best Ways to Enjoy Blood Orange Marmalade

My favorite way to eat this preserve is slathered generously over warm, buttered sourdough toast for a simple breakfast.

You can also use this Blood Orange Marmalade as a glaze for roasted chicken or stirred into oatmeal for a citrusy kick.

If you love simple, homemade recipes like this, join me on Pinterest for more daily inspiration.

Blood Orange Marmalade

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• Author: Amelia Bryan
• Total Time: 10 hr 10 min
• Yield: 2.5 cups
• Diet: Vegan

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Description

A vibrant, jewel-toned marmalade made from fresh blood oranges. This small-batch recipe strikes the perfect balance between sweet and tart, with tender strips of candied zest.

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Ingredients

• 1 3/4 cups granulated white sugar
• 2 teaspoons fresh lemon juice
• 1/2 cup cold water (for juice mixture)
• 6 cups cold water (for boiling peels)
• 5 large blood oranges

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Instructions

1. Wash the oranges thoroughly. Use a vegetable peeler to remove the zest in long strips, avoiding the white pith. Place peels in a saucepan with 6 cups of water. Bring to a boil, then simmer on low for 45 to 60 minutes until tender.
2. While peels cook, juice the oranges to obtain 1 cup of juice. Mix this juice with 1/2 cup of cold water and set aside.
3. Drain the water from the cooked peels. Once cool enough to handle, slice the peels into very thin strips. Add these strips to the juice and water mixture.
4. Combine the juice, water, and peels in the saucepan. Add the lemon juice and sugar. Bring to a simmer over medium-high heat.
5. Reduce heat to medium-low and cook, stirring occasionally, until the mixture reaches 225°F (107°C) on a candy thermometer. This takes about 35 to 40 minutes.
6. Ladle the hot marmalade into clean jars. Let cool to room temperature, then seal and refrigerate for at least 8 hours to set before serving.

Notes

Ensure your thermometer is accurate for the best set. For a less sweet version, you can reduce sugar slightly, but it may affect the set.

• Prep Time: 35 min
• Chilling Time: 8 hr
• Cook Time: 1 hr 35 min
• Category: Condiments
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 tablespoon
• Calories: 48
• Sugar: 10g
• Sodium: 1mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg

Keywords: blood orange marmalade, homemade marmalade recipe, citrus preserves, breakfast spread, canning recipe