Best 6 Blood Orange Marmalade Recipes

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Blood orange marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or as a filling for pies and tarts. It is made from blood oranges, which are a unique variety of orange with a deep red color and a slightly tart flavor. Blood orange marmalade is a great way to use up blood oranges when they are in season, and it can also be made year-round using canned or frozen blood oranges.

Check out the recipes below so you can choose the best recipe for yourself!

BLOOD ORANGE MARMALADE



Blood Orange Marmalade image

Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!

Provided by Chef John

Time 9h55m

Yield 40

Number Of Ingredients 4

5 large blood oranges
½ cup cold water
2 teaspoons fresh lemon juice, or to taste
1 ¾ cups white sugar

Steps:

  • Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
  • Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
  • While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
  • Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
  • Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
  • Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
  • Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

Nutrition Facts : Calories 44.7 calories, Carbohydrate 11.5 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.7 g

MEYER LEMON AND BLOOD ORANGE MARMALADE



Meyer Lemon and Blood Orange Marmalade image

Provided by Melissa Clark

Categories     condiments, dips and spreads, project

Time 1h

Yield 2 cups

Number Of Ingredients 4

3 medium Meyer lemons, ends trimmed
1 medium blood orange, ends trimmed
1 1/4 cups granulated sugar
1 1/4 cups Demerara (raw) sugar

Steps:

  • Place several small plates or saucers in the freezer.
  • Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
  • Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.
  • Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it's ready. (If you want to use a candy thermometer, you are looking for 222 degrees.)
  • Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 0 grams, Carbohydrate 89 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 86 grams

BLOOD ORANGE MARMALADE



Blood Orange Marmalade image

Other types of oranges can be substituted to make this chunky marmalade, but it won't have the same pink hue.

Provided by Martha Stewart

Yield Makes three 8-ounce jars

Number Of Ingredients 4

3 blood oranges
4 cups water
Zest and juice of 2 lemons
3-4 cups sugar, as needed

Steps:

  • Scrub oranges. Cut in half lengthwise and slice as thinly as possible. Cut slices into eighths, reserving all juice. In a medium bowl, combine slices with water and zest, cover, and let stand at least 12 hours.
  • Transfer mixture to a large stainless-steel saucepan over medium heat and bring to a boil. Simmer 30 minutes; add lemon juice.
  • Measure total volume of fruit and liquid and add 3/4 cup sugar for every cup. Stir to dissolve and bring to a boil over high heat. Boil 30 to 60 minutes, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon.
  • Pour into sterilized jars, seal, and cool.

BLOOD ORANGE MARMALADE



Blood Orange Marmalade image

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.

Provided by By Paula Jones

Categories     Condiment

Time 1h30m

Yield 7

Number Of Ingredients 4

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

Steps:

  • 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.
  • Remove peel from oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small cubes.
  • 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.
  • 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.
  • Ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil jars according to canning pot directions.
  • Carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Cool completely before storing.

Nutrition Facts : ServingSize 1 Serving

MEYER LEMON AND BLOOD ORANGE MARMALADE



Meyer Lemon and Blood Orange Marmalade image

Make and share this Meyer Lemon and Blood Orange Marmalade recipe from Food.com.

Provided by dudmeister

Categories     < 60 Mins

Time 1h

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

3 medium meyer lemons, ends trimmed
1 medium blood orange, ends trimmed
3/4-1 1/4 cup granulated sugar
3/4-1 1/4 cup demerara sugar (raw)

Steps:

  • Place several small plates or saucers in the freezer.
  • Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
  • Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.
  • Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it's ready. (If you want to use a candy thermometer, you are looking for 222 degrees.).
  • Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.

GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE



Goat Cheese Crostini with Blood Orange and Black Pepper Marmalade image

Provided by Amelia Saltsman

Categories     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Goat Cheese     Orange     Honey     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

8 ounces soft fresh goat cheese, room temperature
4 blood oranges, divided
1/4 cup honey
1/4 teaspoon coarsely ground black pepper
Fresh lemon juice (optional)
18 1/2-inch-thick slices French or raisin baguette, toasted

Steps:

  • Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese.
  • Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired. DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.

Tips:

  • To get the most juice from your blood oranges, roll them on a hard surface before cutting them.
  • Use a sharp knife to cut the oranges into thin slices. This will help the marmalade to set properly and prevent it from becoming too chunky.
  • If you want a smoother marmalade, strain the mixture through a fine-mesh sieve after cooking.
  • To test if the marmalade is ready, spoon a small amount onto a cold plate. If it wrinkles when you push your finger through it, it is done.
  • Store the marmalade in a clean, airtight jar in the refrigerator for up to 3 months.

Conclusion:

Blood orange marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or even ice cream. It is also a great way to use up any leftover blood oranges. Try blood orange marmalade next time you are looking for a new and exciting way to enjoy this unique citrus fruit.

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