Blood oranges are quite spectacular, sometimes the orange has a blush of red on the skin hinting at the colour of the fruit inside. Other times the blood orange looks just like a regular orange and that will be the one that is crimson inside. It seems no two blood oranges are the same! The picture above is of my bag of blood oranges, all beautifully different! They have a wonderful flavour that is both sweet and tart, this makes them wonderful in marmalade. I’ve made more marmalade than ever this year, although I must say I think my citrus fest is about over!
I made this blood orange marmalade last year and loved it. I always start with a small batch which in this case was a mistake as I enjoyed it so much. I would have made more but the blood orange season had sadly ended. This is quite a sweet marmalade, which I really like. Marmalade made with blood oranges has a reputation for being difficult to set, when I made it last year I hadn’t heard that and made it without thinking, it turned out well although it was a much chunkier marmalade than I usually make and the peel turned out with an almost candied effect, not unpleasant but maybe not to everyone’s taste.
This year I used the new method I discovered when making my bergamot marmalade by cutting the fruit in half, boiling it then chopping and boiling with sugar I did however take more care with the peel and tried to chop the pulp really well to get a clearer marmalade. I used slightly less sugar than the weight of my boiled fruit as I felt blood oranges are so sweet already. I think next time I will try with even less sugar, of course if using less sugar when preserving this makes the end result less shelf stable and is probably not suitable for canning. I also tied up the pips and pith from the lemon I juiced into a piece of muslin and added it during the final stage to add some pectin and aid setting. This is a great tip I thought I would give a try after seeing it on the wonderful Food in Jars blog, in this great post offering marmalade tips Marissa said she sometimes adds lemon seeds to lower pectin citrus like blood oranges to help setting.
Blood Orange Marmalade (makes about 2 and a half jars)
- 5 blood oranges
- juice of 1 lemon reserve pips and pith (tie these into a small piece of muslin)
- approximately 600 grams granulated sugar, (the weight will vary according to the amount of pulp your oranges produce)
- 150 mls of the water your oranges were boiled in.
- Cut each orange in half and place in a large pan. Cover with cold water. Bring to a boil and simmer for 2 hours, keep checking and add more water if necessary to avoid boiling dry.
- Remove the oranges from the water and when cool enough to handle remove all the pips. Reserve 150 mls of the boiling liquid for later.
- Chop the softened peel to the thickness you prefer. Put all of the peel, juice and fruit into a measuring jug. For each 1 pint of fruit you have measure 1 pound of sugar. I had 600 grams of fruit pulp and used 550 grams of sugar, just a little less as the oranges are sweet.
- Put the sugar into an oven tray and warm in the oven for 10 minutes at 170 C, 325 F, gas 3. (You can add your clean jars to the oven at the same time to sterilise.)
- Tip the fruit, warmed sugar and 100 ml/ 3 oz reserved boiling liquid into your jam pan, add the muslin tied bundle of lemon pips and pith, stir well and bring to a rolling boil for 10 minutes.
- After 10 minutes test for setting. See here for setting tips if unsure. My marmalade took about 20 minutes to set.
- If set pour the marmalade into your prepared sterilised jars and seal.
- I processed my jars in a water bath for 10 minutes.