With only 15 minutes of hands-on time, this delicious, not-too-bitter, marmalade brings a little sunshine to the breakfast table!
Jams & Jellies
Calories: 45 kcal
prepared fruit purchase 4-5 medium blood oranges
you can also use a mix of navel and blood oranges
fresh lemon juice
measured into separate bowl
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.
Easy Blood Orange Marmalade
Amount Per Serving
% Daily Value*
Saturated Fat 0g0%
Vitamin A 10IU0%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.