Blood Orange Marmalade


Blood oranges lend beautiful color and lots of deep flavor to this homemade treat. Any variety of orange can be used in their place if they are  not available.

Blood Orange Marmalade
Serves: about 5 (8-ounce) jars
  • 1¾ pounds navel or Valencia oranges (about 3)
  • 1½ pounds blood oranges (about 5)
  • 7 cups plus 3 tablespoons sugar, divided
  • 4 cups water
  • Juice of 1 lemon
  • 3 tablespoons low-sugar powdered pectin
  1. Scrub oranges thoroughly under warm water. Using a vegetable peeler, remove zest in long, wide strips from oranges. Cut zest into thin strips. Place in a large enamel-coated cast-iron Dutch oven.
  2. Cut off white pith from oranges, discarding pith. Cut Valencia oranges into segments, discarding membranes. Cut blood oranges into rounds; cut rounds in half. Add prepared citrus and any juices to pot.
  3. Place pot over medium heat. Stir in 7 cups sugar, 4 cups water, and lemon juice; bring to a low boil. Cook, stirring occasionally, until mixture is darkened, thickened, and registers 222° on a candy thermometer, about 2½ hours.
  4. In a small bowl, whisk together pectin and remaining 3 tablespoons sugar; sprinkle onto marmalade, and stir until fully combined. Cook for 1 minute. Remove from heat, and fill 5 clean 8-ounce glass jars with hot marmalade. Seal jars with lids while hot, and let cool to room temperature. Refrigerate for up to 2 months.



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