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With only 15 minutes of hands-on time, this delicious (not-bitter) Blood Orange Marmalade brings a little sunshine to the breakfast table! No canning skills needed!
I remember liking the "idea" of marmalade. It sounded so delicious; a jam made of juicy sweet oranges and orange zest had to be delicious and have lots of fresh, bright, vibrant flavor. It sounded charming, something I should enjoy while sipping a cup of tea and enjoying a crumpet, scone or English muffin. But in reality, marmalade wasn't actually on my "favorite" list. Every time I tried it, the flavor was bitter, the jam had a dull color and there was too much tough, coarse orange peel. But this Blood Orange Marmalade totally changed my "marmalade" thinking!
Tasting is believing!
Fast forward. I decided to try a recipe on the Kraft Food site for their 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. But I decided to adapt their recipe just a teeny bit by using this small (inexpensive) zester to remove the peel instead of a vegetable peeler as they suggested. 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 now a believer and 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.
What are blood oranges?
The name might not always seem that appetizing, but I love the description of blood oranges from WebMd: "Blood oranges may have a sinister-sounding name, but they’re just a natural mutation of standard oranges." They go on to say, "The blood orange was first cultivated in Italy, but it has since spread throughout the world."
Blood oranges 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 varying shades of beautiful ruby red. And when I say "varying", it's so true. I've found that blood oranges from the same bag or bin at the grocery store can have a vast variety of hues.
What makes blood 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 actively 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 take everyday marmalade to a delicious new level!
What's not to love?
Everyone who's tried this pretty, sweet confection seems to love it. But what's not to love? A beautiful, delicious jam made from the fresh, vibrant zest and sweet juicy fruit of the prettiest oranges on the face of the earth!
I recently gave my daughter-in-law a few jars of our Strawberry Freezer Jam, as well as a jar of this Easy Blood Orange Marmalade. She said that each morning she gives our granddaughter, Emmy a choice of the two jams. Lindsay reported that every time Emmy chooses the marmalade. Do you think there might be a little connoisseur in the making?
A dazzling color!
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 (to make jam/jelly shelf-stable) has never been my favorite thing to do!
Super versatile
Did you know marmalade can be used for lots of things other than just as a delicious topping for toast, scones or English muffins? It's wonderful spooned over yogurt, ice cream, pudding, panna cotta, or cheesecake... 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.
It also makes a wonderful gift! Who wouldn't love receiving a jar of delicious cheerful sunshine for their breakfast, lunch and dinner enjoyment? I created a label for this Blood Orange Marmalade that I'm happy to share if you'd like to use it too. Just leave a comment below in the comment section at the bottom of this post.
We (my daughter-in-law, Lindsay helps with this) will email you a PDF for the labels. All you have to do is click on the attachment to open up the PDF reader on your computer. It's easy to print them up for your gifting! The labels also make them easy to find and organize in your refrigerator or freezer.
So be sure to pick up some blood oranges (you'll need six to ten, depending on the size) before this delicious (but fleeting) season ends. You'll be super happy for months to come when you pull out those beautiful jars of crimson sunshine!
Café Tips for making this Blood Orange Marmalade
- Look for heavy-feeling blood oranges with a pretty, shiny peel. These will be juicier than lighter oranges with rough (usually thick peels).
- When zesting your oranges, it’s important to get just the colored part of the skin. The white part underneath (called the pith) is bitter. You don’t want that.
- As mentioned above, I use this zester to zest my oranges. The zest is not too fine, but not too coarse and it doesn’t get any of the pith. If you can’t get one of these small zesters, use a vegetable peeler to remove just the colored zest. Then cut the peel into thin slivers.
- The instructions call for bringing the pectin and water mixture to a "full rolling boil". A full rolling boil means a boil that cannot be stirred down. Keep an eye on it though and adjust the heat so the mixture doesn't boil over.
- A funnel is really helpful when transferring the marmalade to the jars. I love this set that fits wide and regular Mason jars. The small one also works with the pretty Weck jars you see in this post.
- Weck jars are a really fun way to store this jam for gifting. You can find the Weck jars picture above here. I also love these slightly taller Weck jars for jams, jellies and marmalades.
- This jam, if made as directed, is not processed with a hot water bath so it is NOT shelf-stable. Keep it in the refrigerator when not in use or it can be frozen for long-term (4-6 months) storage. If you use this marmalade as a gift, be sure to tell the recipient(s) to store the jam in the refrigerator when not in use.
- If you prefer to can this Blood Orange Marmalade in a hot water bath, here are instructions for that. The beautiful hue may darken though when put through the water bath.
- Don’t try to change the proportions/amounts of the ingredients and be sure to measure carefully. Making marmalade (and other jams and jellies) like this is an exact science and you can end up with problems with the jam setting if you alter the ingredients.
- Feel free to leave a comment below if you would like me to send you a PDF for the label pictured above. I simply print them out of cardstock or good-quality paper and cut out the labels. I use tacky, quick-drying craft glue to attach the labels.
- I love this blue and white check ribbon for decorating these jars. It’s great quality, inexpensive and you get a ton of it on a roll (50 yards!).
Thought for the day:
The Lord is my shepherd; I shall not want.
He makes me lie down in green pastures: he leads me beside the still waters.
He restores my soul: he leads me in the paths of righteousness for his name's sake.
Yea, though I walk through the valley of the shadow of death,
I will fear no evil: for thou art with me; thy rod and thy staff they comfort me.
You prepare a table before me in the presence of mine enemies:
You anoint my head with oil; my cup runneth over.
Surely goodness and mercy shall follow me all the days of my life:
and I will dwell in the house of the Lord forever.
Psalm 23
What we're listening to for inspiration:
- 2⅓ cups prepared fruit (you'll need 6-10 blood oranges, depending on the size) you can also use a mix of navel and blood oranges
- 4¼ cups sugar measured into separate bowl
- ¾ cup water
- 1 1.75 ounce box powdered fruit pectin I use SURE-JELL
- 2 tablespoons fresh lemon juice
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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.)
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Wash the oranges well and dry with a clean cloth or paper towel.
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Remove colored zest (just the colored part, not the white pith) from 6 of the oranges using a small zester (this one works so well). 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.
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Trim off the top and bottom of each of the zested oranges. Then, cut off all of the remaining white pith. Cut each orange in half and remove the center white core. Coarsely chop the remaining fruit, reserving any juice and discarding any seeds.
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Measure exactly 2⅓ cups of the fruit mixture into large bowl. If you dont have enough, zest and peel more oranges until you have exactly 2⅓ cups. Stir in sugar until well mixed (the mixture will be grainy at this point).
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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.
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(As an alternative to using the microwave, you can combine the zest, chopped oranges, juice and sugar in a large pot. Bring the mixture to a full rolling boil and boil for 30 seconds then remove from the heat and proceed as directed below with the pectin.)
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Mix water and pectin in a medium saucepan. Bring to a full rolling boil on high heat, stirring constantly. Boil and stir for 1 full minute.
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Add hot pectin and lemon juice to the fruit mixture and stir for 3 minutes. (Don't cheat! Set a timer.) The sugar should be dissolved and the marmalade should no longer be grainy. (A few sugar crystals may remain.)
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Fill prepared containers immediately to within ½-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.
See Café Tips above in the post for more detailed instructions and tips.
This recipe yields 5 cups of jam. The number of jars will depend on the size of your jars.
Shannon says
Hi Chris.
This post has perfect timing for me as I just harvested about 60 pounds of beautiful blood oranges from our tree this week.
I'm going to try this recipe, but wondering if I can just process it in a waterbath instead of freezing? I'd like to make several shelf-stable jars.
Thoughts?
Chris Scheuer says
Hi Shannon, yes, this marmalade is acidic enough that will work. And wow, 60 pounds of blood oranges! Lucky you!
Susan Payant says
My son gave me a jar of this marmalade and it looked and tasted wonderful. I am looking forward to making some while these oranges are in season. It is the end of January and I am wondering if it would remain stable in the freezer until next Christmas? What a beautiful Christmas gift it would make.
I would very much love to have a copy of the labels you offer. Thank you.
Sue
Chris Scheuer says
Hi Sue, I think the longest you would want to freeze the jam is about 9 months. We will send the labels now!
Corinne says
I bought a bag of blood oranges at the market on Friday so I could give this recipe a try. I had the recipe open on my phone to make sure I bought the right amount--4 to 5 medium oranges. However, I just opened the recipe on my laptop and it says 6 to 10 oranges, which is a pretty big difference! I'll pick up a couple of navel oranges because I don't want to run short but I don't know why the different amounts are showing up. I'm using Chrome on both my phone and my laptop.
Chris Scheuer says
Hi Corinne, you can definitely use a few navel oranges if there's not enough with you 4-5.
You are right, I did increase the amount of oranges to have on hand. I realized that when I first published the recipe, I must have had really meaty, large oranges. This year, when I made the marmalade, I didn't have enough with 4-5 oranges as my oranges were fairly small. I didn't want anyone to end up with not enough fruit, so I increased the amount to ensure good results.
Corinne says
Gotcha. Thanks for clarifying.
Niki says
As a general rule you don't need to water process jams especially an acidic one like this. Just pour it hot into a heated jar (I wash then dry my jars in a 150° Celsius oven which sterilizes them. Pour the hot jam in the jars leaving the appropriate space and tighten the lid you have heated in a boiling water pan. You can place the jars back in the oven to cool once you turn it off or pull them out . You'll hear them pop as they seal perfectly on their own and the jam will last ages.... Acidic foods like plums, citruses, tomatoes or pickles are very forgiving for canning as botulinum spores don't thrive in acid. It is scientifically proven! 😉
Chris Scheuer says
Thanks, Niki!
I don't doubt that his method can work but I'm one that always wants to be more safe than sorry. There are lots of articles out there like these from experts in the field: https://extension.psu.edu/canners-and-canning-methods-that-are-not-recommended
https://nchfp.uga.edu/questions/FAQ_canning.html#7
https://fyi.extension.wisc.edu/safefood/2020/06/09/say-no-to-dry-canning/
Shirley Hayhurst says
I plan to make the blood orange marmalade within a few days with what oranges i have left on my tree. Please send the labels so I can give as gifts. Thank you very much. Looking forward to this treat!
Chris Scheuer says
How nice to have your own orange tree! Enjoy! We will send the labels, Shirley.
Judy says
This was so easy . The color just pops out and looks so nice spread on English muffins.
I would like the labels to use on jars to give to friends.
Chris Scheuer says
Yay! We will send them now, Judy.
Linda says
Can’t wait to try this marmalade recipe with the blood oranges! Would love to use your labels for gift giving . All of your labels are wonderful!!!! And YES the blue gingham ribbon is PERFECT!!!!
Thank you
Linda in Oregon
Chris Scheuer says
Thanks, Linda! We will send them now. Enjoy the marmalade!
Kathryn Larson says
Thanks for all your recipes. I’m planning to make this, and also the Meyer lemon marmalade. Could you please send the pdf label? I love giving these as hostess gifts.
Chris Scheuer says
Hope you enjoy them, Kathryn! We will send the labels 😊
Christine Tucker says
Going to give it a go. Never made marmalade before. Will mixing red grapefruits in with the oranges work well? AND can yiu send me the pdf of the labels please.
Chris Scheuer says
Yes, you definitely could mix in grapefruit. Let us know how it goes, Christine!
A-Lan Reynolds says
I'm very lucky to have a blood orange tree growing in my front yard, and this is the first year it has produced enough oranges with which to make marmalade! My sister loves anything made from blood oranges, so I am planning on making your marmalade recipe for her birthday next month. Can you please send me the pdf label for the blood orange marmalade so I can make her a pretty gift?
Thank you!
A-Lan
Chris Scheuer says
Lucky you!! I bet she will love the marmalade, A-lan. We will send the labels now.
Lori Schomer says
Hi Chris! our Blood Oranges have finely hit our store shelves. I have two mesh bags waiting for me to make the marmalade. Will you please send me the PDF for the adorable labels pattern. I love your blog and have made several of your dishes. Thank you for your time and energy that you put into your site.
Chris Scheuer says
Yay! Thank you for your kind words.💕 We will send the labels now, Lori.
Karen says
Hi Chris! I'm new here and love your site. In your freezer jams and Marmalade's, is there a certain weight for all the different fruits? Im a baker and I weigh out all my ingredients so it makes me nervous to measure by cups. Thank you for all these wonderful recipes! I look forward to exploring your site and interacting with you.
Chris Scheuer says
Hi Karen, welcome to The Café!
Regarding your question, there is a metric conversion for most recipes. If you look above the word "Instructions" in the recipes, there is an option to convert from Customary US measurements to metric. Some of the older posts don't have this option but most of them do.
Hope you enjoy our recipes!
Mary Miller says
Will you please send me the pdf of the blood orange marmalade labels? thank you!
Chris Scheuer says
Sure, they're on the way, Mary!
Trish says
I have a blood orange tree and can't wait to try this recipe! Would love to have the labels. Thanks for sharing.
-Trish
Chris Scheuer says
Lucky you! Sending the labels now, Trish!
Sharon says
What a beaut and tasty gift these will make! I would love to have the pretty labels for this jam as well as the peach jam. Thank you!
Chris Scheuer says
Yes, this will make great gifts, Sharon. The labels should be in your email shortly.
Jacqui says
Looks delicious. Would appreciate the labels.
Thank you,
Jacqui
Chris Scheuer says
Thanks, Jacqui! Send the labels now!
Erica J. Devivo says
Would love to get the labels...I love my blood orange cosmos, but this sounds like a great recipe. I do love to can, is this recipe able to be put into a hot water bath for shelf stability?
Best, Erica
Chris Scheuer says
Blood orange cosmos sounds wonderful, Erica! Hope you enjoy this too. We'll send the labels.
Regarding you question, I haven't personally canned this with a water bath but other readers have reported good success with it.
Alicia S says
I would like the labels for this marmalade, thank you!
Chris Scheuer says
Sure, sending them now, Alicia!
Pamela says
I've been waiting to use the blood oranges on my tree for jam. Thank you for this recipe. I would appreciate having the labels.
Chris Scheuer says
Perfect! Hope you enjoy it, Pamela! The labels are on the way!
Brigitte Estelle says
This was actually fun to do!!!!!!
We just had 27 centimetres of heavy snow and this was great timing !!
May I ask for the labels and labels for peach jam
Thank you 🥰
Chris Scheuer says
I'm so glad, Brigette! The labels should be in your email 😊
Chris Scheuer says
27cm!! Wow, I'm jealous! Well send both of the labels, Brigitte. Make a snow angel for me!
Karo says
I would appreciate a copy of the labels that go with the jars. I can't wait to try this marmalade!
Chris Scheuer says
We will send them! Hope you enjoy it, Karo.
Chris Scheuer says
Sure, they're on the way, Karo!
Jean says
I have never eaten a blood orange, but I would buy them just for this beautiful jelly. I would love to have the labels to go with the jars. Thanks!
Chris Scheuer says
I think you will love it, Jean! Sending them now.
Chris Scheuer says
Blood oranges are so lovely. Hope you enjoy this marmalade, Jean. Sending the labels now.
Gwen Nagendran says
I'm going to pick up a few of these today. I'd love the download for the labels please.
Thank you!
Chris Scheuer says
Enjoy, Gwen! Sending them now 😊
Chris Scheuer says
Sure, we'll send them now, Gwen!
Kristin says
I don't want to use my microwave. The range is fine, I assume?
Chris Scheuer says
Hi Kristin, yes the range will work fine!
Rmahajan says
My marmalade did not set what went wrong what can I do to fix this?
Chris Scheuer says
Hi Rmahajan, it's hard to say without having been right with you in the kitchen. If you didn't change any of the ingredients or proportions, you could try the SureJell fix for jam/jelly that doesn't set: https://www.myfoodandfamily.com/recipe/108046/surejell-cooked-jam-or-jelly-remake-directions
Jam and jelly making is an exact science though when using pectin so if you changed anything it may not set.