5 Ingredients or Fewer


January  6, 2011
2 Ratings
  • Makes about 9 cups
Author Notes

I am lucky that I have a blood orange tree in my little citrus orchard. The color is fabulous and the flavor is much less sweet but more intense than navel oranges. Blood oranges have very few seeds so you don't have to worry about removing them (bitter) and the few will float to the top during the cooking process. You can use this recipe using other types of oranges, like navel. —dymnyno

What You'll Need
  • 7 to 9 blood oranges (2 lbs)
  • 10 cups water
  • 8 cups white sugar
  • 2 tablespoons Cointreau or Grand Marnier
  • sterilized canning jars and lids
  • candy thermometer
  1. Cut each orange in half and then slice as thinly as possible with a very sharp knife.
  2. Put the sliced orange slices in a large heavy bottomed pot.
  3. Add the water and bring to a boil. Then lower the heat and simmer for 20 minutes.
  4. Turn off the heat, add the sugar and mix. Then leave overnight to develop flavor and color.
  5. The next day; bring the mixture to boil and simmer until the mixture reaches the jelling point of 220 degrees. Use a candy thermometer. This will take longer than you think, so the thermometer is an accurate way of knowing when the jell point is reached.
  6. Stir in the orange liquor (Cointreau or Grand Marnier).
  7. In the meantime, have canning jars and lids sterilized and ready.
  8. Carefully spoon the hot marmalade into each jar, wipe the rims of each jar and screw on the band or seal the jar.

See what other Food52ers are saying.

  • luvcookbooks
  • hardlikearmour
  • aargersi
  • Lizthechef
  • dymnyno

10 Reviews

Timothy R. March 23, 2021
I have just done two batches of this recipe. Delicious but neither set up. For the first batch (which I had already sealed in a boiling water bath) I opened up the jars and reboiled and added a package of liquid pectin. Oops, still delicious but now so stiff as to be unspreadable unless you microwave it. Second batch is not setting up either. I have it in jars but not sealed yet. I will wait a few hours to see if it jells or if I need to reboil it and add pectin. So, I need to know how much pectin to use (clearly not a package). I followed the directions to the letter, using a candy thermometer.
Barbara M. December 30, 2016
We have a tree that has been sparse with fruit in previous years but has come forth with a bountiful supply this years. I don't like eating these oranges fresh, very sour! So marmalade is the next choice, a little sweet/tart for the morning toast or English Muffin.
luvcookbooks January 7, 2011
I remove the zest with a small knife and cut it into tiny pieces, then soak overnight. It's time consuming but Zen like.
hardlikearmour January 6, 2011
This is gorgeous!
aargersi January 6, 2011
Mind reader! This is on my "to do" list - next canning project! My last batch never did set properly despite cooking for a LONG time .. I guess I need a thermometer. Was considering cheating and using pectin ... and man am I ever jealous of your TREE!
dymnyno January 6, 2011
I think using a thermometer is really important. I can never guess when I hit 220 and the cold dish routine makes me crazy.
Lizthechef January 6, 2011
Great recipe - similar to one I use - that overnight "pause" and the candy thermometer are important aspects of the recipe.Love the idea of Grand Marnier! I put it in jam - why not marmalade? Thumbs up!
Lizthechef January 6, 2011
By the way, could I use a mandoline for the slicing? That's the part I always dreaded in the past...
dymnyno January 6, 2011
I think the easiest method is to use a really sharp knife. (I used a boning knife)
Donna M. January 28, 2015
I used a mandoline on the thinnest setting and it worked splendid!