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Feb 15, 2019 · Make the most of beautiful blood oranges when they are in season (typically from December to May) with this gorgeous marmalade recipe.
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- Marmalade Recipes
Apr 6, 2015 · This blood orange marmalade is so pretty and so tasty. You can make the same recipe with regular juice oranges, but don’t use navel oranges because the skins are too thick. All that white pith under the skin will make a marmalade that even I would find too bitter.
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- Breakfast, Brunch, Condiment
- Overview
- Ingredients
- Directions
Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!
Growing up, I was a huge fan of fruit jams (or "jellies," as we called them). Once you learn about jam, dry toast just doesn't cut it anymore. But, there was one spread I just didn't understand, and that was marmalade.
Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
- John Mitzewich
- 45
- Breakfast
Jan 29, 2012 · This recipe uses an overnight soak to help break down the pith, providing a far superior product to the old blood orange marmalade recipe you’ll find on this site. The fruit becomes tender and it fully suspended in a ruby-hued jelly. Here’s how you do it.
Step 1. Place several small plates or saucers in the freezer. Step 2. Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into ⅛-inch...
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- Condiments, Dips And Spreads, Project
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Jan 11, 2023 · With only 15 minutes of hands-on time, this delicious (not-bitter) Blood Orange Marmalade brings a little sunshine to the breakfast table! No canning skills needed! I remember liking the "idea" of marmalade. It sounded so delicious; a jam made of juicy sweet oranges and orange zest had to be delicious and have lots of fresh, bright, vibrant flavor.
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Feb 3, 2017 · Blood Orange Jam ~ this easy small batch citrus jam has a bright delicate flavor with berry overtones, and a glorious color ~ with none of the bitterness of marmalade. I’ve added vanilla bean to make it even more alluring…breakfast never had it so good!
