5 Ingredients or Fewer

Sicilian Blood Orange Marmalade

January 15, 2011
4 Ratings
Photo by James Ransom
Author Notes

This is a recipe that I adapted from one found in a Sicilian cookbook. It is best for bitter oranges like Sevilles or blood oranges that can benefit from a process that eliminates some of their bitterness. The four day soak eliminates the bitterness and surprisingly, none of the flavor. More than just a marmalade, it is great as a filling in cakes and cookies. —dymnyno

Test Kitchen Notes

WHO: Ever-fabulous wine-making, paradise-dwelling dymnyno -- that's pronounced "Diamond Wino" to the uninitiated.
WHAT: Sunset-hued blood orange marmalade.
HOW: A very unusual technique that involves poking holes in the oranges, and then a five day soak.
WHY WE LOVE IT: It's always fun to encounter a new technique. Here, a little patience does most of the work for you, and then said patience is rewarded with a batch of glistening, perfectly bittersweet marmalade. —The Editors

  • Makes 9 cups
  • 3 pounds blood oranges
  • 3 pounds sugar
  • 3 tablespoons lemon juice
In This Recipe
  1. Using a fork or a spiky florist turtle (for quick results!) prick the oranges completely.
  2. Put them in a small pail or large bowl and cover with water.
  3. Change the water every day for 4 days.
  4. Drain the oranges and cut in half and remove the seeds (there will be very few).
  5. Slice them very thinly and turn and slice the other direction so that you mince the oranges.
  6. Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted.
  7. Cool, and leave overnight to develop color and flavors.
  8. Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220).
  9. Pour into sterilized canning jars and seal.
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