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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

Ingredients

4
lb blood oranges
3
tablespoons fresh lemon juice
4
cups sugar
About 7 jars (1/2 pint each)

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Directions

  • 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.

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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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