I found this recipe on Food in Jars and knew right away that I wanted to make it. I love everything about it–the marmalade, the color, everything. The citrus in the blood oranges requires an extra step, but it’s totally worth it.
Ingredients
1 pound blood oranges
Cheese cloth
2 1/2 cups sugar
3 cups water
Directions
Start by washing all of the oranges well. Trim off both ends of the oranges and then slice them in half. Using the tip of your knife, scrape out any seeds that you find {there may not be any seeds at all}. Trim away the core. Set the seeds and the cores aside–you’re actually going to use them later.
Cut each halved orange into the thinnest slices you can manage. Then, slice them again so that they are quartered.
Gather your seeds the cores and place them in a cheesecloth bundle. Tie the top of the cheesecloth tightly so that nothing can escape.
Place all of your chopped oranges in a bowl and cover them with 3 cups of water. Push the cheesecloth bundle down into the bowl {it’s like a little tea bag of flavor}. Cover the bowl with plastic wrap and place it in the fridge overnight. {This is that extra step that I was talking about}.
After the oranges have marinated overnight, bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Pull the cheesecloth bundle out of the mixture and toss it. Pour the contents of the bowl, water and all into a large pot. Add 2 1/2 cups sugar and stir to mix together. Bring the mixture to a simmer and cook until it has reduced by half. When the mixture reads 220 degrees on a thermometer. Test to see if it has “set” by spooning a bit onto a cold plate. If it has formed a bit of a skin and started to give a bit like goopy jell-o, you’re good to go, if not, cook for a bit longer.
Ladle immediately into prepared jars, filling to within 1/2 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. {I skipped this step because I used Weck Jars} Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
Cover; bring water to gentle boil. Process for 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
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Em says
I made this and Meyer lemon marmalade last year. It’s like sunshine with breakfast. So good. Worth all the time it takes to make it.
Sno says
I also made the Blood Orange and Meyer Lemon Marmalade last year and it is the best I’ve made yet….I left it with strips of fruit in it so it’s chunky when spreading. Everyone I’ve gifted it to has LOVED it…..
Mary Ann White says
I have been making peach, plum, apricot and strawberry jams for years. I sterilize the jars, pour boiling water over the lid centers, follow the recipes on the package, BUT I put the cooked jam in the jars, wipe the jar rims, slap on the lids and turn the jar upside down until cooler to seal the lids. I HAVE NEVER DONE THE WATER BATH ROUTINE AND HAVE NEVER HAD A PROBLEM WITH THE JAM. I want to make Meyer Lemon Marmalade and want to use the same process I have used in the past. My question is: Is there any reason why it won’t work like my other jams? I always use the jams within a year or so. I would welcome people’s comments
Mona says
Mavis I am sorry to say that this recipe was not a success. It was very bitter. I am not sure if it’s because of my oranges but I followed the recipe exactly? This is the first recipe from your site that I’ve tried and not liked. Thanks for the good and the not so good. All you do is appreciated.
Mavis Butterfield says
Hmmm, how odd, ours turned out fantastic. Were your oranges super juicy? Mine were and I wonder if that made a difference.
Mona says
Hi Mavis, the oranges were not super juicy. Maybe that’s it? Could be the variety of Orange too. Mine were a lighter red color compared to yours. I’m not giving up. Might try again with different kind of orange.
Jillbert says
I made this last week and it is delicious! It is bitter but I think that’s part of the appeal of marmalade — the bitter/sweet mix. My kids do not like it but my husband and I do. It looks gorgeous!