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Blood Orange Marmalade: Your New Favorite Citrus Jam Recipe

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The other day, a friend asked if we finally have a break now that the canning season is over. A break? Hardly. While winter means the end of garden harvests, it also brings its own gifts — bright, bold citrus fruits waiting to be preserved. Surprisingly, when we mentioned our latest blood orange marmalade project, our friend made a face like we suggested canning shoe leather. “I hate citrus jams,” he said, shaking his head. “They’re always so bitter and taste weirdly fake. Plus, they smell like that old-fashioned furniture polish.”

Yeah! OK, when somebody puts it that way, it doesn’t make citrus marmalade sound too appetizing, does it?

Challenge accepted. We set out to make a blood orange marmalade so special it could convert even the stubbornest citrus skeptic. And if you’ve never been a marmalade fan, this blood orange marmalade recipe might just be the one to change your mind.

Cut Blood orange on snow

What Makes Blood Orange Marmalade Stand Out?

First, let’s talk about the star ingredient. Blood oranges aren’t your average citrus. Their ruby-red flesh is as stunning as it is delicious, with a flavor that balances sweetness and a hint of raspberry-like tartness. Unlike standard orange marmalade, which can be aggressively bitter, blood oranges bring a smoother, fruitier vibe.

Then, there’s the color. That deep, jewel-toned hue transforms a simple jar of jam into a showstopper. But it’s not just about making your preserve look pretty, is it?! More importantly, blood oranges are highly nutritious and have a ton of healthy benefits!

For starters, blood oranges owe their deep crimson color to anthocyanins, powerful antioxidants that aren’t typically found in other citrus. These compounds, including chrysanthemin, have been linked to various health benefits, from reducing inflammation to supporting heart health.

Additionally, blood oranges are also packed with vitamin C, fiber, and essential minerals like potassium and folate, critical nutrients that play essential roles in our overall health: HealthLine: 7 Unique Benefits of Blood Oranges

What Is Blood Orange Season (And Why You Should Jump On It)

If you’re thinking, “This sounds interesting—I’ll make it one of these days,” let us stop you right there. Don’t wait! Blood oranges have a short season, usually from December through early April. Unlike regular oranges, which you can find all year round, blood oranges are a winter-only treat. When they’re gone, they’re gone. That means now is your one chance to turn them into marmalade.

When summer rolls in and you decide it is time to get your trusty canner out, it will be too late to make blood orange marmalade !

All About Timut Pepper & Why You Should Use It In Citrus Marmalades

While Timut peppercorns are optional ingredients in our blood orange marmalade recipe, adding just a few of these unique berries will do wonders for your preserve. But first, what is Timut pepper?

Timut pepper is a type of Sichuan peppercorn from Nepal, known for its citrusy, grapefruit-like aroma. Unlike regular black pepper, it doesn’t add heat. Instead, it enhances flavors with a unique, slightly numbing sensation.

When added to blood orange marmalade recipe, Timut pepper works especially well because its bright, citrusy notes complement the natural citrus flavor of the blood oranges. As a result, the orange marmalade develops a more complex and aromatic taste.

How to make Blood Orange Marmalade – Step by Step:

blood orange marmalade recipe ingredients gathered together
blood orange marmalade recipe ingredients
cover unpeeled oranges with water and bring to boil
cover unpeeled oranges with water
we use slotted spoon to remove cooked unpeeled oranges
remove cooked unpeeled oranges
peel oranges and separate peel and peeled orange into separate bowls
peel oranges
thinly slice orange peel sitting in a heavy-bottomed pot
remove pith and thinly slice orange peel
no need to separate oranges into segments before blending them with a handheld blender
blend peeled oranges
strain blended oranges into the pot with the thinly sliced orange peel
strain blended oranges
add all remaining ingredients before cooking
add all remaining ingredients
ladle cooked orange marmalade into canning jars
ladle cooked orange marmalade into canning jars
we use steam canner to process this marmalade

Blood Orange Marmalade

If you’re ready to embrace the magic of blood oranges, here’s a simple yet special blood orange marmalade recipe to get you started. This version brings out the natural sweetness of the fruit while adding depth with ruby port and a subtle warmth from Timut peppercorns.
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 30 minutes
Yield: 3 x 8 oz. (250 ml.) mason jars
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Ingredients

  • 2 lbs blood oranges with rind
  • 1 lb sugar
  • ½ cup ruby port
  • 5 whole Timut peppercorns optional
  • ½ fresh lemon juiced

Instructions

  • Wash the oranges thoroughly.
  • Place the unpeeled oranges into a heavy-bottomed pot and cover them with cold water. Bring it to a boil.
  • Once the water boils, set a timer for 5 minutes, then turn off the heat.
  • Drain the water and put the oranges back into the pot. Cover them with fresh cold water and bring them to a boil again. Let oranges boil for additional 1 hour and 10 minutes. Make sure to rotate the oranges occasionally so that all sides are submerged at some point during the cooking.
  • Once done, drain the water and let the oranges cool until they’re safe to touch.
  • Peel the oranges and remove as much of the white pith from the peel as possible. Discard the pith. Slice the peel into thin strips. Place the strips in a heavy-bottomed pot and set aside.
  • Blend the peeled oranges using a handheld blender or a food mill. Then, strain the blended oranges through a fine metal strainer. Use a spoon to press the pulp against the strainer to remove any seeds, membranes, or remaining pulp chunks.
  • Add the strained orange juices to the pot with the previously sliced peel. Stir everything together.
  • Stir in the port, timut pepper, lemon juice and sugar.
  • Bring the blood orange marmalde mixture to a boil over medium-high heat.
  • Once boiling, lower the heat to medium and cook marmalade for 25 minutes, stirring occasionally.
  • Test the marmalade consistency by placing a small amount on a chilled plate. If it’s not thick enough, cook marmalade for another 5–10 minutes.
  • Just before canning remove the timut pepper or leave it in – depending on your preferences
  • Ladle the hot blood orange marmalade into sterilized jars.
  • Process the jars in a water bath or a steam canner, following the canning times below.
Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 5 min 10 min 15 min
Preserve Type Jam
Keyword blood orange jam recipe | blood orange marmalade | citrus jam | citrus marmalade | homemade orange marmalade | how to make orange marmalade

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest, Instagram and Blue Sky. And remember, sharing is caring!

Frequently Asked Questions

Can I Use Less Sugar To Make This Citrus Marmalade Recipe?

Most orange jam and marmalade recipes use a 1:1 fruit-to-sugar ratio. In contrast, our blood orange marmalade recipes already uses 1: ½ fruit-to-sugar ratio.

If you reduce the sugar even more, this marmalade may not set properly and could end up too runny. For that reason, cutting sugar even further may not be the best idea.

That said, if you’re determined to cut back on sugar in your preserves, consider using a sugar substitute, like honey. To help your marmalade set, you must combine it with low-sugar pectin – make sure to follow the package instructions!

How Can I Use This Blood Orange Marmalade?

Upgrade your orange marmalade! Use this blood orange marmalade on your morning toast instead. Alternatively, use it as a topping for your favorite baked goods, like muffins or crumpets. It tastes the best if served together with some clotted cream.

For a more creative way to use this orange marmalade, consider spreading it as a layer in your sponge cake—just melt the marmalade slightly first for easier spreading. For extra citrus flavor, add a splash of citrus juice to the cream filling and mix some orange zest into the sponge batter.

Why Do I Need To Boil The Oranges Twice?


The first boil helps to remove the impurities from the skins of the oranges. The second, longer boil helps to remove the bitterness from the oranges and ensures that the orange peel softens up significantly, giving the marmalade its right consistency.

Can I Process This Citrus Marmalade Using Open Kettle Method?

In our opinion this orange marmalade is suitable for open kettle method. We recommend reading our post about open kettle canning first.

I Am A New Canner, Should I Use Atmospheric Steam Canner Or Water Bath Canner For This Recipe?

In our opinion, canning with an atmospheric steam canner is simpler and more forgiving than using a water bath. If you’re new to canning and haven’t invested in water bath equipment yet, you might want to consider starting with an atmospheric steam canner first.

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

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