This post may contain affiliate links. For more information, see our privacy policy.
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
-
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.)
-
Wash the oranges well and dry with a clean cloth or paper towel.
-
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.
-
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.
-
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).
-
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.
-
(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.)
-
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.
-
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.)
-
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.
Paula says
Recipe looks amazing! I’ve ordered everything you suggested and waiting for our blood oranges to ripen. Can’t wait to make this marmalade recipe. I would very much like a label as I want to give marmalade as gifts.
Chris Scheuer says
Thanks, Paula! Sending the labels your way!
Elizabeth says
A 2023 New Year's resolution of mine is try new things, albeit new travel destinations near or far, new recipes, new projects, hobbies, etc. Your recipe is one of my 2023 new tries! I have never made marmalade! My neighbor's lovely blood orange tree graciously drapes across my fence, and it is full of oranges. My husband likes marmalade, and I hope your recipe will change my mind about it (not a real fan of marmalade).
I would love have the PDF of your fun labels! Thank you, and I cannot wait to try this yummy looking recipe.
Chris Scheuer says
I love that! Sending the labels your way, Elizabeth!
Rebecca Appleton says
Blood Orange labels, and Pink Grapefruit labels,
Chris Scheuer says
Sure, Rebecca
Lynn Daughdrill says
I’ve made marmalade before and it isn’t my favorite either. Anxious to try your recipe. I’ve never tried to make freezer jams so this is going to be fun.
Please send your beautiful labels. Thank you in advance.
Lynn D.
Chris Scheuer says
Happy to send the labels, Lynn. Let us know how it turns out!
Jan Cronkite says
A "Y" shaped peeler takes off just the peel and leaves the white pith behind. You can then cut it into smaller strips if desired. I also use my chocolate grater. it has wide set teeth but you do have to be gentle, so you don't pull the pith. Please send the labels!
Chris Scheuer says
Thanks, Jan! Sending the labels your way.
K says
Please send the pdf for the labels for the blood orange marmalade. I’m eager to make it! Thanks so much.
Chris Scheuer says
Sending them your way, K!
Dolores Pap says
I made the recipe for the blood orange marmalade, and it's fabulous! Luckily, I already had the zester you used, and that tool eliminated so much work- and, it made the marmalade less bitter. I accidentally bought the liquid Sure-Jell pectin, but I just followed their instructions and the marmalade was perfectly set.
Planning on making more this week- my grandson loved it soo much- and so he shall have more...
Chris Scheuer says
I'm so glad, Dolores! Thanks for letting us know!
Ansley says
Please send the labels!
Thank you,
Ansley
Chris Scheuer says
Sure, Ansley!
Malli says
Good afternoon! I was wondering which pectin I should use? I found both low sugar and regular from the sure-jell brand and I was wondering if there was a difference in outcome? I did purchase both kinds because I didn't want to make another trip to the store haha...
I ended up getting some raspberry oranges at my local Aldi and I cannot wait to try this recipe!!
Chris Scheuer says
Ooooh, raspberry oranges, they sound wonderful!
Regarding your question, use the regular Sure-Jell. The low sugar will not work for this recipe but you could use one of the recipes in the box if you want to use it in the future.
Malli says
Awesome, thank you so much!! I did a little googling and found that raspberry oranges are in fact blood oranges! I an so excited to try this recipe out over the weekend and will be sharing with family and friends!
Dianne J Turbin says
I look forward to making this beautiful marmalade, I've yet to see them in my stores but I always but them when the become available, now I can hardly wait. I would love the labels. I must tell you I have made many of you items and your labels and always turned out wonderful'. Thank you for your continued sharing.
Chris Scheuer says
Thank you, Diane! We will send the labels your way.
Susan says
This marmalade would make a lovely gift. Please send me your free label download. Thank you for sharing your ideas with us.
Chris Scheuer says
Sure, Susan!
Kay Koll says
Please send me the labels for your Easy Blood Orange Marmalade. Thank you!
Chris Scheuer says
Sure, Kay!
Christie says
Marmalade making mode continues…please send your beautiful label. Many thanks from Canada.
Chris Scheuer says
Sending them your way, Christine!
Patty says
Ready to marmalade!
Now I need the labels
Would appreciate your mailing them to me
Thank you
Chris Scheuer says
Sure, Patty!
penny says
Would you please send me the free Labels from Blood Orange Marmalade recipe, and the Peppermint Bark Fudge , and the PeppermintBark Brittle
Chris Scheuer says
Sure, Penny!
sally harman says
I have enjoyed making and serving your recipes. Marmalade is my favorite jam. I'm sure I will enjoy making your recipe. I'd would appreciate your free label. Thank you.
Chris Scheuer says
Thanks, Sally! We will send the labels your way.
Vicki says
Sounds like a winner.Would love the labels.Thanks
Chris Scheuer says
Sure, Vicki!
Sheila Dunn says
Shall be making this tomorrow! Please send me the download for the labels. Thank you so much!!
Chris Scheuer says
Sure, Sheila!
Dolores Pap says
I just went ahead and purchased those cute little WECK jars to hold the blood orange marmalade- now I'll just need to get the blood oranges, and if it's possible, for you to send me the link for the printable labels.
Thank you for all the great recipes. Everyone has been a winner..
Chris Scheuer says
Thank you, Dolores! We will send the labels.
Audrey Seniuk says
Blood oranges are on sale this week so I plan to make the delicious looking marmalade. Would love to have some labels. Thank you.
Linda Duffy says
I made this last year and everyone raved about it. Yes, found blood oranges this morning in the market and bought enough to make at least 2 batches. Can't wait to make it!
PS: Your recipes are the BEST! Love opening your emails to see what yummy creation I will be making!
Chris Scheuer says
That's awesome, Linda! Thank you for letting us know!
Kathleen says
Blood oranges are on sale at my Walmart. What great timing!
Please send the labels.
Thanks
Chris Scheuer says
Sure, Kathleen!
Marti Phillips says
I have a sugar substitute that I use called Whey Low. I've used it in the Lemon Curd recipes you shared and it works great. There is no aftertaste and is used 1 to 1 for sugar. Dobyou think it will work in the jam?
Whey Low can be found on line if you'd like to read about it. I first discovered it in a Bakery near me that made sugar free items only. Many of my diabetic fiends now use it successfully too. They have brown, granular, and powdered that use. They also have Maple and ice cream sugar that i have not tried. You might be interested in looking into it.
I love the recipes of yours that i have tried so far. Just a home baker! And gift some to fiends now and then. I appreciate and enjoy the scripture too! Thank you so much for sharing.
"And do not neglect doing good and sharing. For with such sacrifices God is pleased! Hebrews 13:16"
http://www.biblegateway.com/passage/?search=Galatians5:22-23&version=NASB1995
Chris Scheuer says
Hi Marti, I would have to test this product before I could give you sound advice. It sounds interesting though. If you try it, please let us know how it works. There are also low or no-sugar pectins out there. Again, I haven't tested this recipe with either of them but they do come with their own recipes.
Connie Holck says
I can’t wait to make the blood orange marmalade. I love your blog. Please send a PDF of the label. Thank you.
Chris Scheuer says
Sending them your way, Connie!
Sharon Casey says
I love blood oranges so I can't wait to make this.
Please could I have the printable labels pdf?
Many Thanks