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.
Servings: 3 x 8 oz. (250 ml.) mason jars
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.
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 |