Blood Orange Marmalade

blood orange marmalade Condiment
Blood Orange Marmalade
  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 7

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. MORE+ LESS-

Paula Jones
Updated September 6, 2011


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


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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