Othercreativecanning5.0
Blood Orange Marmalade
Blood orange marmalade is a stunning preserve with a deep crimson hue and a perfect balance of sweetness and citrusy tartness. This recipe is made the old-fashioned way, with just citrus, sugar, and patience. No boxed pectin needed!
👥 30 Servings⏱️ Prep & Cook: 24h 30m⏳ Prep: 24h🔥 Cook: 20 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●dutch oven
- ●strainer
- ●oven
- ●pan
📝 Preparation Steps
1
Day 1
2
Wash the oranges thoroughly, and cut only six of them into quarters.
3
Slice the quartered oranges into thin strips, retaining as much juice as possible while slicing.
4
Place the orange slices in a large saucepan and cover with water.
5
Over medium-high heat, bring the orange mixture to a boil, then remove from heat and let it stand, covered, overnight or at least ⏱️ 8 hours.
6
Day 2
7
Using a small strainer or a slotted spoon, scoop the orange rinds and pulp from the mixture that has been sitting overnight, and place them in a Dutch oven or jam pot, retaining the liquid the oranges were soaking in.
8
Squeeze the juice from the remaining six blood oranges, and discard the rind and pulp.
blood oranges (divided (about 4.5 to 5 lbs))12
9
Measure the juice you just squeezed, then add enough of the retained soaking liquid to make 4 cups.
10
Add the 4 cups of liquid to the oranges.
11
Squeeze fresh lemons until you have ¼ cup of fresh lemon juice, and add this to the orange mixture.
12
Finally, stir in the 8 cups of granulated sugar. Place the pan on medium-high heat and bring the mixture to a boil, stirring often to dissolve the sugar and prevent scorching.
sugar (granular white sugar, 4 lbs)8 cups
13
Reduce the heat to medium and simmer the orange mixture, uncovered, for about ⏱️ 20 minutes, or until it has reached the gel stage.
14
Test for gel stage using the cold plate method or until a candy thermometer reaches 220 degrees Fahrenheit.
15
Prepare jars or containers for the jam, and prepare a hot water bath if you will can the marmalade.
16
Carefully ladle or pour the marmalade into jars or containers, wipe the rims with a clean, damp cloth, and put on the lids.
17
If canning, process in a waterbath canner for ⏱️ 10 minutes, or ⏱️ 15 minutes above 6,000 feet in elevation.
Nutrition Facts
calories
208 kcal
fat Content
0.2 g
serving Size
1 serving
fiber Content
0.1 g
sugar Content
54 g
sodium Content
1 mg
protein Content
0.1 g
carbohydrate Content
54 g
saturated Fat Content
0.001 g
unsaturated Fat Content
0.003 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...