My Winter Sunshine
I wait all year for blood oranges. Their ruby flesh is like captured sunset. Doesn’t that smell amazing? It is pure winter sunshine. Making marmalade saves that light for a gray day.
This recipe is a slow dance. It takes three days. But good things need time. I think that matters. Rushing never makes flavor this deep.
A Little Story About Patience
My first batch was a disaster. I tried to cook it all in one day. The peel was like leather! I still laugh at that. Now I know the secret is waiting.
Letting the fruit sit for two nights works magic. It softens the peels perfectly. This step matters most. Have you ever tried canning before? It’s easier than you think.
The Fun Part: Making the Glow
Day three is the exciting day. Your kitchen will smell like a sweet orange grove. You add the sugar and watch it bubble. Stir it with love so it doesn’t burn.
Fun fact: The beautiful red color comes from antioxidants called anthocyanins. They’re good for you! The jam is ready when a spoonful wrinkles on a cold plate. What’s your favorite thing to put marmalade on? Mine is warm biscuits.
Sealing in the Sweetness
Filling the jars is so satisfying. You see your hard work glowing in glass. The boiling water bath seals the lids with a pop. That sound is a tiny victory.
Let the jars cool for a full day. Then check that each lid is sealed tight. This keeps your marmalade safe for a whole year. Do you prefer big jars or little ones for gifts? I love the little ones.
More Than Just Jam
This marmalade is not just for toast. Try a spoonful in plain yogurt. Or warm it and glaze a chicken. It turns simple food into something special.
Making it connects us to the seasons. It uses fruit at its very best. That is a wonderful feeling. Share a jar with a friend. Their smile will be your reward. What’s your favorite food memory with a friend?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Blood oranges | 1 ½ pounds | |
| Water | 1 ½ cups | |
| Granulated sugar | 3 cups |
A Jar of Winter Sunshine
Hello, my dear. Come sit at the table. Let’s make some marmalade. This is my blood orange recipe. It turns winter’s gloom into a bright, sweet jar. Those oranges look like they hold little sunsets inside, don’t they? I always think of my friend Margie when I make this. She gave me my first blood orange from her tree. I still laugh at that. I thought it was a regular orange that had gone bad!
This recipe is a slow, gentle one. We take three whole days. It teaches you patience. But the reward is so worth it. Your kitchen will smell like a sunny orchard. Doesn’t that smell amazing? The secret is in the waiting. It lets the fruit become tender and sweet. Let me walk you through it, step-by-step.
Step 1: First, wash your oranges very well. Use hot water and a little soap. We want them clean and shiny. Then, we need to prepare them. Cut off the top and bottom of each orange. You want to see the juicy fruit inside. Cut them into quarters. Take out the tough white center piece. Flick out any seeds with your knife tip.
Step 2: Now, slice the quarters very thinly. A food processor makes this easy. Just use the slicing blade. If some pieces are too big, don’t worry. We’ll fix that. Put those big pieces back in the machine. Add a half cup of water. Puree them until they are mushy. (My hard-learned tip: slicing by hand is lovely, but mind your fingers! Go slow.)
Step 3: Put all the fruit into a big pot. Add the puree, too. Pour in enough water to just cover everything. Now, bring it to a boil. Once it bubbles, turn off the heat. Put the lid on and walk away. Let it sit on the stove overnight. This is the first long rest. Why do you think we let it sit overnight? Share below!
Step 4: Good morning! On day two, just do the same thing. Bring it to a boil again. Then turn it off, cover it, and leave it. Another night of waiting. You will see the fruit getting softer. It’s starting to look like marmalade already. I like to give the pot a little stir before bed. It feels like saying goodnight.
Step 5: It’s the third day! Measure your fruit mixture. You’ll need an equal amount of sugar. So if you have three cups of fruit, use three cups of sugar. Add it all back to the pot with a last half cup of water. Now cook it. Stir it almost all the time so it doesn’t burn. It will bubble and get thick. This takes about twenty minutes.
Step 6: When it’s ready, take it off the heat. Let it sit for five minutes. Stir it gently now and then. You’ll see a little foam on top. Just skim that off with a spoon. Now, carefully ladle the hot marmalade into clean, hot jars. Leave a little space at the top. Seal the jars tightly. They are full of sunshine, ready for your toast.
Cook Time: About 1 hour active, plus 2 overnight rests
Total Time: 3 days
Yield: About 3 small jars
Category: Preserves, Breakfast
Make It Your Own
Once you know the basic recipe, you can play! Here are three fun twists I love. They make lovely gifts, too.
Vanilla Bean Dream: Add the seeds from one vanilla bean with the sugar. It makes it smell like a bakery.
Spicy Ginger Zing: Stir in two tablespoons of finely chopped candied ginger. It gives a warm, happy kick.
Rosemary & Honey: Use one cup of honey instead of one cup of sugar. Add a small sprig of fresh rosemary while cooking.
Which one would you try first? Comment below!
How to Enjoy Your Marmalade
Of course, it’s perfect on warm buttered toast. But don’t stop there! Try a spoonful stirred into plain yogurt. Or use it as a glaze for chicken or pork. It’s wonderful. For a special treat, spoon it over vanilla ice cream. The colors are so pretty in a little dish.
What to drink with it? With breakfast, a big glass of cold milk is my favorite. In the evening, a cup of Earl Grey tea is just right. The bergamot in the tea loves the orange. For a grown-up treat, a little glass of champagne pairs beautifully. The bubbles cut through the sweetness.
Which would you choose tonight?
Keeping Your Sunshine in a Jar
This marmalade is a treasure. You want to keep it safe. Once sealed, store jars in a cool, dark cupboard. They will last a whole year.
After opening, keep the jar in your fridge. It will stay good for a month. You can also freeze it in small containers. Thaw it overnight in the fridge when you want some.
My first batch was a gift for my neighbor, Mabel. She kept the jar on her sunny windowsill. The color faded, but the taste was still sweet. Storing it right keeps the flavor bright.
Making a big batch saves time later. You can enjoy your work for months. This matters because homemade goodness should always be within reach. Have you ever tried storing it this way? Share below!
Marmalade Mishaps & Simple Fixes
Sometimes, things don’t go as planned. That’s okay. Here are three common issues and their easy fixes.
First, the marmalade might not set. This happens if you stop cooking too soon. Just cook it a few minutes longer. I once had a runny batch. We just called it “blood orange syrup” for pancakes.
Second, sugar can burn on the pot’s bottom. Stir it constantly while it boils. This matters because gentle care protects the lovely fruit flavor.
Third, you might see white foam on top. Simply skim it off with a spoon. This gives your jars a clearer, prettier look. Which of these problems have you run into before?
Fixing small issues builds your cooking confidence. This matters because a confident cook is a happy cook.
Your Quick Marmalade Questions
Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. All the ingredients are safe.
Q: Can I make it ahead? A: Absolutely. The recipe needs two overnight rests. Plan for three days.
Q: What if I can’t find blood oranges? A: Use regular naval oranges. You will get a classic orange marmalade.
Q: Can I double the recipe? A: You can, but use a very large pot. The mixture bubbles up high.
Q: Any optional tips? A: Add a cinnamon stick on the last cooking day. Fun fact: This was my grandmother’s secret for winter marmalade. Which tip will you try first?
Share Your Kitchen Story
I hope you try making this ruby-red marmalade. It fills the kitchen with the best citrus smell. I love hearing your stories.
Did your family enjoy it on toast? Maybe you gave a jar as a gift. Please share your photos with me. Have you tried this recipe? Tag us on Pinterest!
You can find me there sharing more kitchen tips. Thank you for cooking with me today. Happy cooking!
—Anna Whitmore.
Blood Orange Marmalade: Blood Orange Marmalade Recipe and Tips
Description
Bright, bittersweet homemade blood orange marmalade. Perfect on toast, in desserts, or gifted in a jar. Easy small-batch recipe with stunning color.
Ingredients
Instructions
- Scrub the fruit with a nontoxic, odorless dish soap and hot water using a vegetable brush. Cut off the tops and bottoms of the oranges deeply enough to remove the solid disks of pith and reveal the flesh. Quarter the fruit, cut away the center rib, and flick out the seeds. Finely slice the orange quarters using the disk blade of a food processor.
- Transfer sliced oranges to a large nonreactive pot. For any large pieces, return them to the food processor with 1/2 cup of the water and puree. Add puree to the pot with enough water to cover (about another 1/2 cup). Bring to a boil, remove from heat, cover, and let sit overnight.
- The next day, bring the mixture to a boil again, then let it sit overnight once more.
- On the third day, measure the volume of the cooled mixture (should be roughly 3 cups). Return it to the pot with an equal amount of sugar (3 cups) and the remaining half cup of water. Bring to a boil, stirring constantly. Continue cooking until the gel stage is reached, about 20-25 minutes.
- Remove from heat. Let the marmalade rest for 5 minutes, stirring occasionally to release air. Skim off any foam.
- Ladle marmalade into clean, hot 4-ounce or half-pint jars, leaving 1/4 inch headspace. Run a bubble tool along the inside to release air. Wipe rims clean, center lids, and screw on bands until fingertip-tight.
- Process jars in a boiling water canner, submerged by 2 inches, for 10 minutes. Turn off heat, remove lid, and let jars rest in water for 5 minutes. Remove jars and set aside for 24 hours. Check seals, then store in a cool, dark place for up to 1 year.
Notes
- Nutrition Facts (per 1 tablespoon serving): Calories: 63 kcal, Carbohydrates: 16 g, Protein: 0.2 g, Fat: 0.1 g, Saturated Fat: 0.002 g, Polyunsaturated Fat: 0.004 g, Monounsaturated Fat: 0.004 g, Sodium: 1 mg, Potassium: 30 mg, Fiber: 0.4 g, Sugar: 16 g, Vitamin A: 36 IU, Vitamin C: 9 mg, Calcium: 7 mg, Iron: 0.02 mg.
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