Blood Orange Marmalade

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4.41 from 22 reviews

Eileen Gray

Beautiful Blood Orange Marmalade is surprisingly easy to make. It is as tasty as it is pretty! Makes 2 pints.

Prep Time20

Bake Time1

Total Time1 20

Servings:32 servings

Ingredients

2 lbs blood oranges
1 large lemon
24 oz water (3 cups)
28 oz granulated sugar (3 ½ cups)

Instructions

Cut 2 lbs blood oranges and 1 large lemon in half lengthwise and then cut into quarters, also lengthwise. Cut the quarters crosswise into very thin slices. Discard end pieces with thick pith. Collect any seeds and tie them into a cheesecloth bundle.
Place the fruit and the seed bundle into a large bowl and cover with 24 oz water. If the water does not completely cover the fruit add a little more. Place a small plate on top of the fruit to keep it submerged. Refrigerate over night.
Discard the seeds and put the fruit and water into a saucepan. Bring to a boil over medium-high heat. Lower the heat to medium low to maintain a simmer. Cook about 40 minutes, or until the rind of the fruit is very tender.
Add28 oz granulated sugar and bring back to a boil. Boil about 25-30 minutes until the temperature registers 220F on a candy thermometer.
If you don't have a candy thermometer use either the plate or spoon method to check the gel stage. Place a dollop of marmalade on a cold plate and wait for it to cool. Push it with the tip of your finger and if it "wrinkles" it is thick enough. If it's runny, continue cooking.

Notes

I used blood oranges, but you could make the same recipe with juice oranges. I wouldn't use navel oranges since the skins are too thick. If you can find Seville oranges, those make a great marmalade.

The marmalade can be refrigerated for several weeks or frozen for several months. You can find instructions for canning and processing the marmalade at http://www.freshpreserving.com.

Nutrition