Blood Orange Marmalade

Make homemade blood orange marmalade to capture the bright citrus flavor and color of this gorgeous fruit! Preserving at home can be easy with this step by step process that I used from the Ball Blue Book of Preserving.

Blood oranges are a beautiful fruit. They are only available for a short time span each year so don’t miss your chance to preserve nature’s goodness! December usually marks the beginning of the season when grocery stores carry blood oranges. Are they available where you live now?

What are blood oranges?

Blood oranges are a special type of oranges named because of their deeply colored flesh. You might not know that you are looking at a blood orange as compared to a traditional orange just from the outside. It is quite a treat to slice into it and find a treasure of color inside!

Blood oranges have a sweeter taste than regular oranges. Their skin starts off orange and eventually, if left on the tree long enough, the peel turns more of a reddish color. 

Inside the flesh of blood oranges is vibrant! Deep shades of orange, red, and pink similar to grapefruits.  And oh, they are so flavorful!

Types of Blood Oranges

There are two main varieties of blood oranges sold in the United States: the Moro and the Taracco. Both are explained well in this post by the San Francisco Gate.

If you’d like to see a Moro orange tree and hear more about citrus trees, check out this video that shares information about Moro orange trees. The video is nearly 15 minutes long but I was captured by the idea of growing citrus trees at home!

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Ball Blue Book of Preserving

I often turn to the Ball Blue Book of Preserving (affiliate link) to make jams and jellies. This time is no different. In fact, the steps I follow making blood orange marmalade are the same as I did for making orange lemon marmalade.

Lemons appear again in this recipe because I like the balance they provide to the flavor, but feel free to adjust the amount of each fruit as you wish.

Homemade preserves

Canning at home and making small batch jams and curds have really become a source of enjoyment for me in the kitchen. If you are interested in making more homemade preserves, here is a canning resource to give more more recipe ideas!

How to make Blood Orange Marmalade:

Making this marmalade is a two day process but don’t let that time span intimidate you. There is not a lot of hands-on time. You won’t be in the kitchen all day!

DAY ONE (about 30 minutes)

1. Separate the peel from the pith. The pith is the white, bitter layer under the peel.
2. Now slice the fruit and remove the seeds. Take off the layer of pith if it is thick. Set it aside with the seeds. Wrap the seeds and pith in the cheesecloth and secure tightly.
3. Use a food processor to break down the blood oranges and lemons. Pulse until the mixture is in small bits. 
4. Place the water, all of the processed fruit, the peels, and the cheesecloth containing the pith and seeds into a large pot. Let this mixture sit overnight (not refrigerated). 

DAY TWO (60-90 minutes)

1. Bring the fruit mixture to a boil and cook for 20-30 minutes or until the peel is tender. Remove from the heat and discard the cheesecloth bundle.
2. Add the sugar. Bring to a boil and stir until the sugar is dissolved. Cook the mixture until it reaches the gelling point.
3. Ladle the hot marmalade into prepared jars, leaving 1/4 inch head space. 

The cheesecloth bundle

Before we move on, let’s talk about this cheesecloth bundle. 

It may look like an unnecessary step to zest the fruit, separate the pith (the white layer) from the flesh of the fruit, and to set aside the seeds out of the fruit, but these details are really important in helping your marmalade come to the right consistency. In other words, this step helps you reach the gelling point.

To reach the gelling point you need a substance called pectin. Fruits have varying amounts of pectin. In oranges and citrus fruits, the pectin is concentrated in the pith, in the membranes between the segments and in the seeds. 

Therefore, you don’t want to through out this precious pectin when you prepare the fruit.

Creating a bundle in a cheesecloth is an awkward step but a vital one. 

Lay the cheesecloth out and pile on the seeds, the pith and any other part of the peel that didn’t get zested. Tie the top with a piece of twine or simply make a knot with the cheesecloth. You don’t want any of the content to sneak out– seeds are not a pleasant bit in your finished product!

You’ll get the hang of these cheesecloth bundles the more often you make marmalade. 

Let’s dive into step by step photos to help you through each step:

Separate the peel from the pith. The pith is the white, bitter layer under the peel.

My favorite microplane citrus tool (affiliate link) does most of the work. My mother-in-law introduced me to this kitchen tool and I’ve used it again and again in recipes like lemon squares, lemon bundt cake, and orange spiced tea cookies.

Now slice the fruit and remove the seeds. Take off the layer of pith if it is thick. Set it aside with the seeds. Wrap the seeds and pith in the cheesecloth and secure tightly.

Use a food processor to break down the blood oranges and lemons.

Pulse until the mixture is in small bits. 

Place the water, all of the processed fruit, the peels, and the cheesecloth containing the pith and seeds into a large pot. Let this mixture sit overnight (not refrigerated). 

DAY TWO (60-90 minutes)

Bring the fruit mixture to a boil and cook for 20-30 minutes or until the peel is tender. Remove from the heat and discard the cheesecloth bundle.

This next steps may sound inconvenient but it’s the best way to find out how much sugar is needed. 

Pour the marmalade mixture out of the hot sauce pan and into a large measuring glass. You’ll need to find out how much liquid and fruit bits you have in order to get the proportion correct for fruit to sugar.

Add the sugar. Bring to a boil and stir until the sugar is dissolved. Cook the mixture until it reaches the gelling point.

Ladle the hot marmalade into prepared jars, leaving 1/4 inch head space. 

Add a label to your jar of blood orange marmalade!

Did you know that I have a FREE Printables library? I love sharing labels that you can download and print yourself. When you are making jams, jellies, and marmalades, it is so nice to add a personal touch.

Pin this recipe and label for later!

 Do you plan on canning this marmalade so that it is shelf stable? Laura of A Beautiful Plate talks about canning and preserving and her experience at culinary school. 

Expanding my canning and preserving is a goal this year and starting with How to Pickle Peppers from Melissa at Bless this Mess sounds like a great idea!

The Ball Book of Preserving may last me a lifetime. Every page has something I’d like to try. Doesn’t Rum Soaked Cherries with Boozy Cherry Molasses sound good? Rebecca from Foodie with Family modified a Ball canning recipe for her creation.

Baking with your homemade jams is another good idea. Try this recipe for orange marmalade scones.

Kitchen tools you’ll need for this recipe:

• Ball Blue Book of Preserving
• Waterbath Canner with Rack
• Mason Jars, half pints

Other Jam, Jelly and Preserves recipes you’ll enjoying making at home:

• Pear Butter
• Hot Pepper Jelly
• Orange Lemon Marmalade
• Spiced Pear and Apple Butter
• Cara Cara Orange Marmalade
• Crock Pot peach-mango butter
• Plum Jam
• Grape Jelly