Blood Orange Marmalade

by Kate on January 9, 2015

Blood Orange Marmalade -

I’m not a cold weather person. I like winter sports but don’t often get to do them as much as I like so that leaves winter as my very least favorite season. During these cold winter months, citrus fruit is what I look forward to most during winter. Most of all, when I find blood oranges I just go ga-ga for them! I don’t know if you have issues finding them but there’s only one small farmers market that carries them near me and none of the major grocery chains. So when I do find them I scoop them up in bulk.

Blood Orange Marmalade -

This year I’ve been eating many of them as they are while others I transformed into a Blood Orange Almond Tart.With warmer months in mind I wanted to be sure I could enjoy those beautiful blood oranges long after winters bitter cold had left us so I made this Blood Orange Marmalade. Winter’s bright red citrus is combined with sugar, lemon juice and bittersweet Campari is the finishing touch to this easy to make marmalade recipe. Each smear of this blood orange marmalade over toasted English muffins, on a scone or even as a filling for a tart is sure to be enjoyed year round.

Blood Orange Marmalade -



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Blood Orange Marmalade

1 hour, 30 minutes

Yield: 4 half pints

Blood Orange Marmalade

This blood orange marmalade recipe preserves the finest winter citrus for months of enjoyment to come.


  • 4 blood oranges, thinly sliced with peels on
  • 3 cups sugar, divided
  • 2 1/2 cups water, divided
  • 1/4 cup lemon juice
  • 6 tablespoons Campari


  1. Combine orange slices in a large pot with 2 cups sugar and 2 cups water over medium heat and bring to a simmer. Reduce heat to low and continue simmering until orange peel is tender, 30-45 minutes.
  2. Set a strainer over a medium bowl. Pour orange mixture into strainer. Discard syrup and coarsely chop oranges.
  3. In a medium saucepan over medium heat, combine remaining 1 cup sugar, 1/2 cup water and lemon juice. Bring to a simmer and add oranges. Reduce heat to low and simmer 30 minutes until oranges is very soft and rind is translucent. Stir in Campari. Remove from heat, transfer to a bowl to cool then cover and chill. Keeps for 1 week.
  4. If canning, do not transfer to bowl to cool and proceed below.
  5. To Can:
  6. Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes, making sure the water covers the jars completely. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids and move onto the clean towel.
  7. Divide the hot marmalade evenly between the jars, leaving 1/2-inch head space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings just until hand tight. Submerge the jars in the pot of boiling water fitted with a canning rack on the bottom, ensuring the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the jars and let cool completely on a clean towel untouched overnight.
  8. You may begin to hear popping sounds. This is completely normal and good sign the jars have been processed properly. The next morning, check the lids to ensure they don't budge or flex. If so, place the jar in the refrigerator and use right away.


Adjusted from Bon Appetite

{ 4 comments… read them below or add one }

suzanne January 9, 2015 at 9:29 am

I love blood oranges and LOVE marmalade. Going to try your recipe. Saved.


Kate January 9, 2015 at 9:55 pm

I hope you enjoy it Suzanne!


Deanna Segrave-Daly January 9, 2015 at 1:32 pm

We are cut from the same cloth, girl. A winter girl I am most definitely NOT! But oranges, lemons, grapefruit are like the ray of sunshine that help me get through these brutal months 🙂


Kate January 9, 2015 at 9:55 pm

I couldn’t have said it better myself Deanna!


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