Blood Orange Marmalade

Blood Orange Marmalade is rated 1.5 out of 5 by 2.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 28

Blood oranges are in season only briefly, so make this recipe before they are gone. Their sweet-tart juice and slightly bitter peel are ideal for marmalade. Use a mandoline, if possible, to slice the oranges thinly. Do not overcook the marmalade or it will have a caramel flavor.

Ingredients:

  • 2 lb. blood oranges
  • About 6 cups sugar, or as needed
  • 2 cups fresh blood orange juice
  • 1/2 cup fresh lemon juice

Directions:

Have ready 7 hot, sterilized half-pint jars and their lids. Place 2 or 3 small plates in the freezer.

Cut the stem ends off each orange. Slice each orange as thinly as possible, preferably on a mandoline. Place the slices in a large nonreactive saucepan and add 8 cups water. Set over medium-high heat and bring to a boil. Cook, uncovered, stirring frequently, for 15 minutes. Remove from the heat and let cool slightly.

Measure the orange slices and their liquid and return to the pan. For each 1 cup, add 3/4 cup sugar. Stir in the orange juice and lemon juice. Set over medium-high heat and bring to a boil, then boil rapidly for 10 minutes. Reduce the heat to medium and cook, stirring frequently, until the mixture is slightly thickened and gelatinous, 7 to 10 minutes more. Remove from the heat. To test if the marmalade is ready, put 1 tsp. of the marmalade on a chilled plate and place in the freezer for 2 minutes. The marmalade is ready if it wrinkles when nudged gently with a finger. If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate.

Ladle the hot marmalade into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 7 half-pint jars.

Adapted from The Art of Preserving, by Lisa Atwood, Rebecca Courchesne & Rick Field (Weldon Owen, 2010).

Rated 2 out of 5 by from Bad Instructions I tried this recipe as my Blood Orange Tree is very productive this year. I Followed the instructions to the TEE. After about an additional hour of boiling the mixture it finally reacted as it should. I filled my jars and wallah, I had Marmalade. It is sooooo good. But just took about an hour more than the recipe called for. Uuuugh. Please fix the recipe timeframes WS lets be honest about it.
Date published: 2017-01-07
Rated 1 out of 5 by from Was there a missing ingredient? Yes, it was my first time making marmalade I've been prepping to do this for years. When I saw - for the first time - blood oranges in our local stores I knew the day had arrived. Followed the directions to the letter. The "marmalade" never thickened or became gelatinous as advised. Was an ingredient not given? I have twelve jars of some sort of blood orange sauce (?). Very disappointed. So trust William-Sonoma. Not this time.
Date published: 2016-01-19
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