Blood Orange Marmalade
Hello friends! How are you? I hope you’ll excuse me for not sharing any new recipes last week. To be honest, I just couldn’t find the energy or the inspiration. I had hoped that taking the week off would allow my mind the space and time to come up with new creations, but it wasn’t meant to be. That said, I did make Blood Orange Marmalade. And, not to blow my own horn or anything, but it’s pretty damn good.
At least I’m coming back with a bang, eh?
why make blood orange marmalade?
Why not! Besides the fact that blood oranges are bloody delicious, here’s why you should make this:
• the blood orange season is devastatingly short, and making them into marmalade is a great way to prolong the season! It cheers me up just knowing I have a little jar of blood oranges hiding in my fridge.
• blood oranges lend themselves extremely well to marmalade making because of their high pectin content – meaning you don’t have to add any extra ingredients. Pectin naturally occurs in the peel of the oranges and, when combined with sugar and acid, firms up to give this marmalade its jammy texture.
• there are only three ingredients in this seasonal treat: blood oranges, sugar, and a little lemon juice. Well, there’s four if you count water.
• it’s truly going to up your breakfasting. Never again will you have a boring old lackluster slice of toast. Really, it’s a game changer.
Now, shall we?
how to make marmalade
Let’s go through it all step-by-step. You can do this.
It all starts with two beautiful blood oranges. I washed mine and cut off the ends.
With the help of a sharp knife, we need to peel the rind off, without peeling away any of the pith. The pith – the white soft part that surrounds the orange – is quite bitter and we’ll deal with that later.
I had quite a bit of pith stuck to my peels, but sliced it off gently with my knife. When you get down to just the orange peel, you’ll see little dimples/dots – that’s what we’re aiming for.
Once pith-less, we slice our peels into little matchsticks. They don’t need to be uniform in size, just small and thin.
Now, our little matchsticks need to be boiled to remove any lingering bitterness. Because we’re thorough, we’re going to boil them for 10-minutes, three times in a row. After the first boiling, the water will be all yellow, and after the third, it’ll be significantly less so – this is perfect!
While the peels are boiling, we prepare the orange flesh. We need to remove the white core in the centre and remaining pith from around the orange. It’s also best to try remove as much of the white skin from between the segments as possible – but there’s no need to be too fussy about it.
The final ingredients – orange flesh, sugar, lemon juice, and water – get added to the pot with our triple boiled orange peels. And now we cook it down! In about 40-minutes, we’ll have a big ole jar of marmalade to show for our efforts here today. It’s literally as easy as that!
Happy preserving, friends! xo
PS: in the notes section below I’ve included what to do if you’ve overcooked/undercooked your marmalade. We’ve all been there and everything is fixable – it’s okay!
Blood Orange Marmalade
- 2 large blood oranges, about 280g total
- 2 cups caster sugar
- juice of 1/2 lemon
- 8 cups water, divided
- Gently, using a sharp knife or peeler, remove a the rind from the oranges. Slice the rind into matchstick sized pieces. If they're really long, cut them down to around 2.5-inches long. Set aside.
- Using a sharp knife, remove the thick white part (the pith) from around the oranges and discard, being sure to keep the orange flesh to one side. Try to remove as much of the white bits as you can, including the thick white stem in the middle.
- In a medium saucepan, bring 2 cups of water to the boil. Once boiling, add the sliced orange peel and boil for 10-minutes. Drain the water, keep the orange peel, and repeat this boiling and draining process twice more; this removes the bitterness from the peel. Drain the water for the final time and leave the peel slices in the pot.
- To the pot, add the orange flesh, the sugar, the lemon juice, and 2 cups of water. Bring the mixture to a boil over high heat, and then reduce to a simmer.
- Place a small plate in the freezer to chill.
- Cook the marmalade for around 40-minutes, stirring every 5-minutes or so. After 40 minutes, the marmalade should be thicker and less foamy. To test readiness: pour a small amount of the marmalade onto the plate from the freezer. Tip the plate on its side and if the marmalade runs a little but stops in its tracks, then the marmalade is ready. If it keeps running without stopping, cook the marmalade for 10-minutes more before testing again. Alternatively, if you have a digital thermometer, it should be in the 104-105°C region.
- Once cooked through, pour the marmalade into a jar & leave to cool to room temperature before placing in the fridge to chill completely. The marmalade will firm up as it cools.
- if, when completely cool, your marmalade has set too firmly, don’t panic. To fix this: melt the marmalade slightly in the microwave, place it back in a pot on the hob, add a cup of boiling water, and leave to boil for about 5-10 minutes. Check again on the frozen plate for doneness.
- if, when completely cool, your marmalade is too runny, pop back in the pot over the hob and heat until bubbling and foamy. Cook for 5-10 minutes, or until it passes the doneness test on the frozen plate.
- marmalade will keep for months in the fridge, the high sugar content will preserve it.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!