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Sicilian Blood Orange Marmalade

by:
January 15, 2011
4
4 Ratings
Photo by James Ransom
  • Makes 9 cups
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

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Ingredients
  • 3 pounds blood oranges
  • 3 pounds sugar
  • 3 tablespoons lemon juice
Directions
  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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50 Reviews

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Laura T. June 17, 2020
Two questions
1.) When you slice the blood oranges do you leave the skin on?
2.) Can you refrigerate after cooking it down?
Laura T. June 17, 2020
Just found the answer to question one. Did not know that there was a question area.
sylvia July 13, 2019
I can't wait to try this recipe. But not sure about changing the water 'every 4 days'. How many times do I do I repeat this step?
sylvia July 13, 2019
Sorry I misread..I get it now? Every day for 4 days : )
Yasmeen July 28, 2015
I've made this the past two years during blood orange season and it's delicious and a hit with my friends. The only thing I might do next time since there's no pectin in the recipe, is cook it down more or add a small amount of pectin.
Chris K. January 24, 2024
Yasmeen, if you cook to the right temperature (using a candy thermometer) it should be good. However, I've noticed that when making marmalade (many different recipes), humidity can vary. Best way to check is to put a small plate in the freezer and spoon on the hot goo to check for set. If it sets on a cold plate, it should be good in the jar. In my older age, I've started to prefer looser, not firm marmelades. As for pectin, you can also collect the citrus seeds, place them in a tea strainer in the pot while the marmalade cooks. Citrus seeds are very high in pectin.
nancy E. January 3, 2015
I made this last year and was thrilled with the look and flavour of the Marmalade only problem was that by the time I got to gel set, it was rather dry. Can you help me with this as I have 5 more pounds ready to go and would like it a bit juicier this time.
dymnyno April 7, 2014
It makes about 9 cups. It's a simple recipe. The genius part of the recipe is using a spikey florist turtle to do all the poking!
dymnyno April 7, 2014
My friend Paige discovered the great idea and passed it on to me :)
Yasmeen April 7, 2014
Hi, this looks delicious. Blood oranges - where ya been all my life? I was wondering how many jars this recipe fills, and of what size? Thanks!
dymnyno February 21, 2014
Thank you, June. You have no idea how nice your comment sounds to me today,
ChefJune February 21, 2014
it's time for my third annual marmalade making event (no, it's not a party, just me). Thank you so much, dymnyno, for sharing this recipe. You've enriched my life and those of my loved ones immeasurably.
laurel December 1, 2013
I did a little research a couple months ago because I was worried with the soak or boil and dump the water methods with these kinds of citrus recipes (candying too) that you would be loosing all the flavor. Harold McGee answered my question - the bittering agents are water soluble, the more flavorful aromatics are in the oils, so those stick around even after soaking.
dymnyno December 1, 2013
Thanks! It does make sense. I think that water processing olives for preserving works the same way, too.
laurel December 1, 2013
Oh, good point!

(Sorry I commented twice, took me a minute to see the 'Reply to' arrow :))
susanm January 31, 2013
hi. cant wait to make this! 2 questions:
1. in step 1, the oranges are unpeeled, right?
2. in step 2, do you refrigerate during this soaking process?
thanks!
dymnyno January 31, 2013
The oranges are unpeeled. I left them out on the counter, but if you have a very warm house or live in a hot climate, refrigerate them.
shoestringmama January 22, 2013
I finally made this ... found the recipe too late last year! The marmalade turned out very yummy but sadly the color isn't nearly as rich as yours - think it was just luck of the draw on the blood oranges I picked that day. Note to self for the next batch, get a candy thermometer as my meat thermometer shows it'll go to 220 but it never did. And another note to self - use fresh lemon juice. Really glad you posted this recipe and shared this technique. I will make it again. Thank you!
Rifka January 20, 2013
What is the purpose of the soaking and changing the water? Don't you just lose some juice and flavor? Thank you.
dymnyno January 20, 2013
The marmalade loses the bitterness, not the flavor!
laurel December 1, 2013
I did a little research a couple months ago because I was worried with the soak or boil and dump the water methods with these kinds of citrus recipes (candying too) that you would be loosing all the flavor. Harold McGee answered my question - the bittering agents are water soluble, the more flavorful aromatics are in the oils, so those stick around even after soaking.
ChefJune March 18, 2012
I made this marmalade this weekend, and it is SO delicious, I will definitely do it again next year. I have great photo I wanted to post, but I guess the cooks can't do that.
Hilarybee February 19, 2012
Dymnyno do you have process the marmalade in a water bath or just eat it up quickly?
dymnyno February 19, 2012
I process the marmalade in a water bath. (I have a lot of tweeky versions that I made last year before I decided on the one I finally used)
gingerroot February 19, 2012
Congratulations on a well-deserved wildcard, dymnyno! Brilliant, and gorgeous to boot. Looking forward to making a batch.
dymnyno February 19, 2012
Thank you Gingerroot, Can you find blood oranges on Oahu?
gingerroot February 19, 2012
Yes at WF - just picked some up, going to start a batch w/my daughter today!
arielleclementine February 16, 2012
congratulations! what a brilliant technique!
dymnyno February 19, 2012
thank you!
fiveandspice February 16, 2012
This looks absolutely fabulous! I so wish I had time to make this to have it for Sunday brunch. Maybe next week... Huge congratulations!
Darlene C. February 16, 2012
Congratulations on the win! I prepped these last week and canned it this past Sunday. We have been enjoying them every morning this week!
ChefJune February 16, 2012
I sure hope there are 3 pounds of blood oranges left at Whole Foods because I dearly want to make this marmalade! Congrats on the win, dymnyno!
hardlikearmour February 15, 2012
Congratulations! This looks gorgeous - like liquid garnets - and sounds fantastically delicious.