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With only 15 minutes of hands-on time, this delicious (not-bitter) marmalade brings a little sunshine to the breakfast table! No canning skills needed!
I remember liking the “idea” of marmalade. Yum, a jam made of juicy sweet oranges had to have fresh, bright, vibrant flavor. But when it came right down to it, marmalade wasn’t on my “favorite” list. Too bitter, not very pretty and too many strips of orange peel. Anyone know what I mean?
Fast forward to the first time I tried the recipe on the Kraft Food‘s site for Orange Freezer Marmalade. I’d made lots of freezer jams and jellies before, and loved the fresh flavor and beautiful color that were preserved with this technique. I decided to adapt the recipe just a teeny bit by using this small (inexpensive) zester to remove the peel instead of a vegetable peeler as they suggest. I also employed a few tips I’ve learned with the zillions of batches of freezer jam I’ve made over the years.
The results were delicious and I’m definitely a believer and a lover of marmalade – well at least this kind of marmalade. And while it’s delicious made with common naval oranges, I couldn’t resist trying it this year with some of the gorgeous blood oranges I found at my local market.
The blood orange is a variety that originated in Sicily, Spain and China, but they are now grown all over the world. They usually have a rosy, crimson blush on the outside, but when you cut them open, that’s when the name makes total sense. The flesh and juice are a beautiful ruby red.
What makes oranges red?
The red color comes from a pigment called anthocyanin which is the same one found in cherries, raspberries, grapes, blueberries, currants, red cabbage, pansies and eggplant, to name a few. Anthocyanins are also the pigments associated with the dazzling fall foliage displays. They aren’t present in leaves during the early growing season, but are activity produced in late summer. What a magnificent Creator we have!
Blood oranges have a unique flavor too, with notes of raspberry and pomegranate along with lots of delicious, sweet citrus flavor. The amazing color and fabulous taste takes everyday marmalade to a delicious new level!
Everyone who’s tried this pretty, sweet confection seems to love it. I recently gave my daughter-in-law a few jars of Strawberry Freezer Jam, as well as one jar of this Easy Blood Orange Marmalade. She said that each morning she gives our little 3-year granddaughter, Emmy a choice of the two jams. Every time she picks the marmalade. I have a feeling there might be a little connoisseur in the making!
I’m crazy about freezer jam because the fresh flavor and vibrant hues of the fruit is preserved. You may have noticed that most commercial marmalade has a somewhat “dull” color (even though the ingredient label usually includes one or more artificial food colors). It’s due to the cooking process involved, which strips a lot of the color as well as that “fresh fruit” flavor. Not so with freezer jam, as there’s no cooking involved.
“No canning skills…”
No canning skills are needed either, as the jam is stored in the refrigerator (for several weeks) or the freezer (for months). I love that, since standing over a hot kettle has never been my favorite thing to do!
And did you know marmalade has lots of uses other than a delicious topping for toast, scones or English muffins? It makes a wonderful topping for yogurt, ice cream, cheese cakes. It can also be used in savory dishes to make sweet & spicy sauces (for chicken, pork and seafood), salad dressings, sandwich spreads (just mix with a little good grainy mustard), etc.
Be sure to pick up some blood oranges (you’ll need four to five) before it’s fleeting season ends. You’ll be super happy for months to come when you pull out those little jars of sunshine!
P.S. If you’ve ever made freezer jam and it’s turned out a bit grainy, no worries! I’ve discovered a few short stints in the microwave will prevent that problem.
For your Pinning pleasure:
Here are a few items I used in preparing this recipe:
- 2-⅓ cups prepared fruit purchase 4-5 medium blood oranges you can also use a mix of navel and blood oranges
- 2 tablespoons fresh lemon juice
- 4-¼ cups sugar** measured into separate bowl
- ¾ cup water
- 1 1.75 ounce box powdered fruit pectin I use SURE-JELL
- Wash clean glass jars (or plastic containers) and lids with hot water or run through the dishwasher. Dry thoroughly. (You'll end up with 5 cups of jam, so the number of jars you'll need will depend on what size they are.)
- Remove colored zest (just the colored part, not the white pitch) from the blood oranges using a small zester (I love this one). If you can’t get one of the small zesters, use a vegetable peeler to remove just the colored zest*. Then cut the peel into thin slivers, or finely chop.
- Peel oranges and discard remaining white part of peel from the oranges. Coarsely chop the fruit, reserving any juice. Mix fruit and juice with the slivered peel and the lemon juice.
- Measure exactly** 2 1/3 cups of the fruit mixture into large bowl. (If needed, add a bit of water or orange juice to make exactly 2 1/3 cups). Stir in sugar until well mixed.
- Microwave on high power for 3 minutes. Stir mixture well. If still grainy (which it probably will be) microwave for another 2 minutes. Stir well. Most of the sugar should be dissolved at this point. If not continue to stir then microwave for another minute or two.
- Mix water and pectin in a medium saucepan. Bring to a full boil on high heat, stirring constantly. Boil and stir for 1 full minute.
- Add hot pectin to the fruit mixture and stir for 3 minutes. The sugar should be dissolved and the marmalade should no longer be grainy. (A few sugar crystals may remain.)
- Fill prepared containers immediately to within 1/2 inch of tops. Wipe off top edges of containers and immediately cover with lids. Let stand at room temperature 24 hours (if you can wait!). Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
* The white pith has a bitter taste so try to avoid as much of it as possible. Using a light hand when zesting will help with this.
** Making jams, jellies and marmalade is an exact science. Be sure to measure everything carefully for good results!
Yield: 5 cups of jam.
Judy says
Hi Chris, I’m getting a separation between the pulp and the liquid when they are cooling. Is there anyway to correct this? I’m thinking as it cools down I could stir it a few times and see if it blends itself.. Thank you.
Chris Scheuer says
Hi Judy, yes just give it a stir with a small spoon and as it thickens it will all blend together.
Lynn Z says
This is an awesome recipe and absolutely delicious. There is no bitterness, which is what I don’t like about most marmalades. The directions said nothing about separating the fruit from the membranes but, honestly, my blood oranges were rather small and it would have taken me all day anyway. Think I’ll try this with Cara Cara oranges next- and remove the membranes! Thanks for the recipe!
Chris Scheuer says
Thanks so much Lynn! I’m so happy you enjoyed it. We love this marmalade. I don’t separate the fruit from the membranes and it comes out wonderful!
Jade Wilkison says
Whoops! I just noticed it yields appx. 5 cups.
Jade Wilkison says
I have a quick question–if I don’t have a microwave, is it easy to do on the stove? Also, about how much does this recipe yield?
Thank you!
Chris Scheuer says
Hi Jade, yes you could do the heating on the stove. You’re not really cooking it, just warming it enough to dissolve the sugar. Don’t bring it to a boil, just cook and stir it till it’s not “grainy” anymore.
Joyce Murray says
Chris, we subscribe to a bi-weekly, local fruit and vegetable delivery box from Talley Farms. Having recently completed 5 dozen jars of Malbec/Petit Verdot jelly, from fruit grown in our own vineyard I was in search of something new. When the Talley Farms box included blood oranges I knew marmalade was in my future. An online search introduced me to The Cafe Sucre Farine and I was ecstatic. The recipe was easy, and the results top notch. Thanks from you newest fan.
Chris Scheuer says
That’s awesome Joyce. Welcome to The Café! That sounds like a wonderful delivery box service!
Laura | Tutti Dolci says
Just gorgeous, this marmalade is the perfect way to bring the sunshine in!
Wendy says
This marmalade is so beautiful, it has to be delicious! Simply stunning. Would you believe I’ve never made freezer jam?! This will have to change
Chris Scheuer says
I think you will be amazed at how simple and quick the process is Wendy! And the end result? Wow!
monique says
HI Chris..this looks fabulous and the photos are outstanding.
I didn’t get this post:(
Chris Scheuer says
Thanks Monique! I think this went out right before you signed up.
Judy says
Oh my gosh, I made this yesterday and I have to say it is the BEST orange marmalade I have ever tasted. Wow!
It separated and all the fruit came to the top but as it cooled I realized it was thickening so I just shook the jars as they were cooling and the fruit started to even out throughout the jars. This is a definite keeper. Thanks for posting this recipe Chris.
Chris Scheuer says
I’m so happy you tried it Judy! Thanks for taking the time to leave a comment. That’s a good point about the fruit separating. I’ll add it to the directions!
Judy says
Chris, I forgot to mention that I sectioned the orange segments from the membrane and put them in the food processor and with a few pulses the segments were chopped – easy peasy!
Mary Ann | The Beach House Kitchen says
I’m a huge marmalade fan Chris, so I’d definitely pick this one too! It looks delicious and that color! Just lovely!
Chris Scheuer says
Thanks Mary Ann! Enjoy!
Debra Eliotseats says
Definitely pinned with pleasure, Chris. The color is amazing!
Chris Scheuer says
Thanks Debra! It is so vibrant. isn’t it?
John/Kitchen Riffs says
Thanks for the botany lesson — had no idea what made oranges (or cherries!) red. Always fun to learn new stuff. And thanks for the cooking lesson, too — this is such a nice recipe. Terrific stuff — thanks.
Chris Scheuer says
Ha Ha! My chemistry teacher would be proud of me John! I do love to learn about the science of cooking.
Jennifer @ Seasons and Suppers says
Perfect timing! I have a bowl of blood oranges on my counter just waiting for something lovely like this to be made in to 🙂 I love marmalade, in all forms, so I know I will love this one, too.
Chris Scheuer says
It is so versatile too, Jennifer!
Anne@ASaladForAllSeasons says
Oh my gosh, Chris! Never mind that I already LOVE blood oranges, the gorgeous color alone is enough to want to make me try this recipe! 🙂
Chris Scheuer says
It was like looking at jewels through Scott’s macro lens Anne!
Sandra Garth says
This looks like a jar filled with sparkling jewels and would be so good on my husband’s specialty biscuits.
Chris Scheuer says
Both comments are so true Sandra!
Liz says
Boy, those blood oranges DO make a beautiful marmalade! It would be lovely on my morning toast!
Chris Scheuer says
Definitely Liz!
Barbara says
When you chop the fruit, do you separate it from the membranes or chop the whole orange
once peeled?
Thank you.
Chris Scheuer says
Hi Barbara, you don’t have to separate the orange segments, which saves a lot of hassle. I love that you just chop it up and you’re good to go!
Susan says
I love orange marmalade on a toasted English Muffin! What a gorgeous color with the blood oranges! I still have yet to see blood oranges offered here but I would love to try your freezer jam version with regular oranges.
Chris Scheuer says
It’s really good too Susan!
Ginny Hartzler says
You have outdone yourself! This is gorgeous, and so many uses! I also learned something about the color! Hope you have a fantastic Valentine’s Day!
Chris Scheuer says
I love when something looks as good as it tastes Ginny!
Judy says
Hi,
Do you think I could make the jam with regular navel oranges? I have a ton of navel oranges on my tree ready to be picked. Thank you Chris.
Chris Scheuer says
Yes Judy, you could most definitely use this recipe with regular naval oranges. It will be wonderful!
sue | theviewfromgreatisland says
Yikes that is one stunning marmalade, it’s almost too pretty to eat! And lucky me, I still have a pile of blood oranges waiting for something wonderful like this to come along, pinning and sharing!
Chris Scheuer says
Sue, it looks like your timing is perfect! 🙂
Victoria says
Adina…..sounds like you’ve been cheated. Blood oranges have to be red inside…a deep garnet red. Hopefully it was just an error and not a way to charge you more for regular oranges. I’d complain to you produce manager. Chris: cannot wait to make this!!!!! How about clementines or tangerines? Have you tried this procedure with them?
Chris Scheuer says
I haven’t tried it with those two Victoria, but I’m sure it would work well also.
Adina says
Gorgeous marmalade!!! I’ve been making a delicious blood orange jam lately, quite often, but I never have any luck with the color. The oranges are sold under the name of blood oranges, but they are as orange as any regular orange, so my blood orange jam is never red…. I would love to try to make marmalade as well, never did that and this recipe sounds and looks perfect.
Chris Scheuer says
That is so weird Adina! A real mystery!
Tricia @ Saving room for dessert says
Outstanding color – and the texture looks amazing too. What a treat with the season’s most beautiful fruit. Wow!
Chris Scheuer says
Thanks Tricia! I agree, the texture is so interesting!
Karen C says
Chris, did you use the part of the tool that has the five small holes, or the larger one? Looks so jewel like.
Chris Scheuer says
Hi Karen, I use the part with the 5 small holes. You get a nice fine textured zest but not too fine.