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Blood orange marmalade

Name: Blood orange marmalade
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: Makes about 4 medium jars
Ingredients: 500g seville oranges; 150g blood oranges; Juice 1 lemon; 1.3kg granulated sugar; You’ll also need; Preserving pan or large pan; Square of muslin; 4-5 sterilised jars with lids; Digital probe thermometer or sugar thermometer

By: Delicious. food team

Published: 15 Feb 19
Updated: 20 Nov 24

Make the most of beautiful blood oranges when they are in season (typically from December to May) and make them last in this gorgeous marmalade recipe.

Easy
January 2019

Test kitchen approved

Makes about 4 medium jars
Hands-on time 45 min, Simmering time 90 min, plus cooling and standing time

Make the most of beautiful blood oranges when they are in season (typically from December to May) and make them last in this gorgeous marmalade recipe.

Nutrition: per serving

Calories: 25kcals
Fat: nil
Protein: nil
Carbohydrates: 6.3g (6.3g sugars)
Fibre: 0.1g
Salt: nil

Per 25g

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Ingredients

500g seville oranges
150g blood oranges
Juice 1 lemon
1.3kg granulated sugar

You’ll also need

Preserving pan or large pan
Square of muslin
4-5 sterilised jars with lids
Digital probe thermometer or sugar thermometer

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Method

Wash all the oranges, scrubbing to remove any wax. Halve, then squeeze the juice through a fine sieve into the pan. Cut the skins into quarters, then slice the peel as thinly as you can, adding it to the pan as you go. Take any pips and pith from the sieve, put in the middle of the muslin and tie with string. Add the lemon juice and 2 litres cold water to the pan, then tuck in the bag of pith/pips. Simmer for 1½ hours – the peel will be soft. Squeeze out the bag, then discard.
Add the sugar to the pan, stirring until dissolved. Turn up the heat and bring the pan to a rolling boil, then simmer briskly until the thermometer reads 104.5°C (it could take 15-30 minutes). Take the pan off the heat immediately and leave for 15 minutes.
Ladle the warm marmalade into sterilised jars, then seal with the lids.