Blood Orange Marmalade

A marmalade that is great on toast, but will also enhance your cooking

I  really love the taste of citrus. One of my favorite snacks is candied orange peel. So, it is no surprise that I also love orange marmalade. It is not just ordinary orange marmalade—it is blood orange marmalade, which has a more intense orange flavor. There are different kinds of blood oranges. This year, I have been buying organic Moro oranges at our local farmers market, which are the most colorful blood oranges of them all. The juice of a Moro orange is rich in anthocyanin, which may help prevent a fatty liver (according to Wikipedia). I make this marmalade not only for my buttered toast but to use in sauces, fruit compotes, cakes, and crepes. However you use it, it adds flavor and richness. I used this marmalade to make the ganache for my chocolate tart.
The recipe comes from a beautiful calendar that a friend sends me every year from Germany. He took over this tradition when my father passed away many years ago. He is so sweet, and I appreciate it so much. Thank you,  Ekkerhard Lindner and family.

Soak the oranges for 24 hours

cooking the marmalade

sterilizing the lids and rings

testing for readiness

ladling jam into jars

my marmalade with my lemon bread

Print Recipe

This batch made 10 pint-sized jars with some marmalade left over.

Equipment:

10 pint-sized canning jars 
lids and rings
a large pot


Ingredients:

4 lb. blood oranges
3 lemons
6-8 cups of sugar

Directions:
Wash the oranges and lemons thoroughly. Cut both ends of the oranges and lemons, and discard. Working on a large plate to catch the juice, cut the oranges and lemons in half lengthwise, then cut the halves into very thin slices crosswise. Discard most of the seeds, but leave some in for flavor. Put the fruit in a noncorrosive container, cover with four cups of water, and let it stand covered for 24 hours.
Put everything in a large pot and simmer, covered for one hour. Add the sugar, stirring, and bring to a boil. Boil for  40 to 50 minutes, stirring occasionally to prevent food from sticking to the bottom.  The last 10 minutes need constant stirring. Test for readiness by putting a teaspoon of jam on a small plate that has been in the freezer. If it gels, the marmalade is done. The mixture should be a soft gel. If it runs, it is not ready.
Meanwhile, in a large pot, put the clean jars and bands in boiling water and boil for 10 minutes. Turn off the heat, add the lids, and leave everything in the water until the marmalade is ready. I often run my jars through a cycle in the dishwasher and keep them warm in the dishwasher so I don't have to put them in boiling water. However, it is important to be safe and follow the guidelines given by the US Department of Agriculture. 
Ladle the jam into jars, leaving some space at the top. Wipe the top of the jar clean with a moist paper towel and add the lid. Screw the ring onto the jar. I turn the hot jars upside down for 20-30 minutes. After that, I check to make sure that they are sealed. If they are not, I put them in a water bath for 10-15 minutes and boil them until the tops pop. Place a jar rack or metal mush basket in the pot to prevent the jars from touching the bottom. I use an old pie tin turned upside down. Fill the pot with water (halfway up the jars ). You know your jars are sealed when the lid doesn't move or pop when you press on it. To be totally safe, follow the manufacturer's instructions that come with the jars.

Check out my other jam recipes for some helpful tips.

I made the marmalade in 2017 using 8 cups of sugar. This time, I got 8 pints of marmalade, which was less than I got last year. 

Guten Appetit!
Adapted from a German recipe 
by © Sunnycovechef