5 from 2 votes
Easy Blood Orange Marmalade - with only 10 minutes of hands-on time, this delicious, not-too-bitter, marmalade brings a little sunshine to the breakfast table!
Easy Blood Orange Marmalade
Prep Time
40 mins
Cook Time
5 mins
Total Time
45 mins
 
With only 15 minutes of hands-on time, this delicious, not-too-bitter, marmalade brings a little sunshine to the breakfast table!
Course: Jams & Jellies
Cuisine: American
Servings: 80
Calories: 45 kcal
Ingredients
  • 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
Instructions
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.)
  8. 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.
Recipe Notes

* 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.

Nutrition Facts
Easy Blood Orange Marmalade
Amount Per Serving
Calories 45
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 1mg0%
Potassium 9mg0%
Carbohydrates 11g4%
Fiber 0g0%
Sugar 11g12%
Protein 0g0%
Vitamin A 10IU0%
Vitamin C 3mg4%
Calcium 2mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.