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Author Notes: This marmalade is like the brightest red sunset caught in a jar. So far my marmalade recipe worked very well with Seville oranges and tangerines, so why not with blood oranges? It worked, and more than that, the result is amazing! Sweet, yet slightly bitter. —Meike Peters | eat in my kitchen
Makes 3-4 medium sized jam jars
- 2 1/2 pounds organic blood oranges, rinsed
- 1 1/4 pounds sugar
- 2 lemons
- Sterilise the jam jars in boiling water for 5 minutes.
- Fill a large pan with water and bring to the boil.
- Cook the oranges for about 25 minutes or until soft (mine needed 25 minutes but they were small with thin skin). Take them out and keep some of the water.
- Quarter the cooked oranges (don’t peel them, you use the whole orange!), take out their seeds and put them aside (you will need them).
- Cut the lemons in half and keep their seeds as well. In a small pan, heat up some of the blood orange cooking water (it should come up to 3/4"), add the lemon seeds and orange seeds and let them cook for 5 minutes.
- Shred the quartered oranges in a food processor for a few seconds.
- Put them in a large pan, add the sugar, the juice of the 2 lemons and the water used to boil the seeds. Bring to the boil gently (the sugar has to dissolve first) and boil for 18-20 minutes.
- Dip the rim of your sterilized jars in spirit and wash out the lids of the jars with the alcohol as well. Fill your jars with the marmalade and close well immediately.