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Blood Orange Marmalade

Blogger Paula Jones from Bell'alimento shares a favorite recipe. Make a batch of Homemade Blood Orange Marmalade when blood oranges are in season and enjoy them all year long.

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  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 7


lb blood oranges
tablespoons fresh lemon juice
cups sugar
About 7 jars (1/2 pint each)




  • 1 Using vegetable peeler, carefully remove peel from 3 or 4 oranges. Using sharp knife, remove any white pith from peel. Cut peel into extremely thin slices; set aside.
  • 2 Remove peel from oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small cubes.
  • 3 In 3-quart saucepan, place orange pieces, lemon juice and sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 45 minutes until temperature reaches 225°F on candy thermometer.
  • 4 Meanwhile, in 1-quart saucepan, place orange peel slices; cover with water. Heat to boiling. Cook about 4 minutes; drain. Add orange slices to orange mixture during last few minutes of simmering.
  • 5 Ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil jars according to canning pot directions.
  • 6 Carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Cool completely before storing.


Expert Tips

The recipe is easily cut in half if you would rather make a smaller batch.

You can substitute plain oranges if blood oranges are not in season and make a regular orange marmalade.

You will hear a popping sound when your jars have sealed properly. If a jar doesn't seal, you will need to place it in the refrigerator.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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