Blood Orange Marmalade

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Blood Orange Marmalade
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 7
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The blood orange season is short, but you can enjoy the gorgeous color and deep flavor all year long by canning some jars while they're at their peak.
By Paula Jones
Updated Sep 6, 2011


  • 4 lb blood oranges
  • 3 tablespoons fresh lemon juice
  • 4 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The recipe is easily cut in half if you would rather make a smaller batch.
  • tip 2
    You can substitute plain oranges if blood oranges are not in season and make a regular orange marmalade.
  • tip 3
    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.


Nutrition Facts are not available for this recipe
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