Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Feb 15, 2007 06:52 AM

Blood orange marmalade . . .

I've made cocktails, I've made salad dressing . . . I'm ready to attempt marmalade
I read this
any recipes or tips for blood orange marmalade?
note: I candy citrus peels all the time, but have never made marmalade...


  1. Click to Upload a photo (10 MB limit)
  1. I make marmalade regularly but have never tried doing it in the microwave. No real secrets - I slice the fruit in my food processor except for the ends which I trim by hand. I use the 2mm blade which gives me nearly whole slices which I cut into smaller segments. I put all the fruit into a heavy pot and boil until the peel is softened. Then I add sugar (sorry, can't recall proportions now, I don't have my recipe books on hand) and continue to boil, stirring occasionally until the gelling point is reached. I use a sugar thermometer to determine this but if you don't have one, you can put a little of the mix onto a plate, allow to cool and see if it gels. Once it's at the gelling point, allow to cool a little. Give everything a big stir and ladle into jars.

    3 Replies
    1. re: cheryl_h

      thanks cheryl_h
      I should clarify -- I'm looking for non-microwave recipes and tips.
      I don't *have* a microwave.
      But I thought the part about cutting and texture was helpful in the linked thread.

      how much water do you cover the fruit in for the first boil? Just to cover, or . . . ?
      also, sounds like you use whole slices, white pith and all.
      one recipe I looked at took zest and segments of the fruit , no pith
      there was also a suggestion to put the pits in cheesecloth and boil them with the sugar water and fruit (for pectin)

      this is another interesting link I came up with, blogging a marmalade class in CA

      1. re: pitu

        Pitu - I'll check my books tonight when I get home and give you more precise information. I don't think I use any water, the oranges have enough juice but I'll check to be sure. The peel, pith and seeds have lots of pectin. If you decide you want a semi-sweet marmalade, include the pith. Leaving out the seeds will be fine, there's plenty of pectin to make the marmalade gel.

        If you want it more sweet and fairly clear with only fine shreds of peel, remove all the pith but you probably have to use the seeds for pectin - I've never done this because I like a less sweet and fairly chunky marmalade. My favorite marmalades are Seville, followed by grapefruit because of their tart/bitter flavors. Blood oranges aren't anywhere near as bitter as these partly because they're naturally sweeter and partly because they're relatively thin-skinned, i.e. not as much pith. If you boil the pith and seeds, you will get some bitter flavor though not as much as if you left the pith in.

        I'll post later after I get home and look this up.

        1. re: pitu

          OK, this is what my general recipe says - for 4 blood oranges, simmer in 3 cups water until peel is softened. You want the peel to be soft enough to cut with your fingernail. Add 1 cup sugar for each cup of fruit mixture. Boil until setting point (around 220 F).

      2. I used the stovetop method described in this post

        a month ago to make a big batch using navel oranges. However I used the food processer shreder attachment to grate the oranges. It turned out really well, not bitter at all, and I thought the texture was really nice. I posted some bits about canning and the finished product

        1. I just finished a batch of marmalade and the recipe I've used comes from The Complete Book of Canning from Ortho Books. I've made it for quite a few years and it makes consistently great marmalade from whatever citrus you like (kumquat, Satsumas, blood orange, ...).
          Classic Marmalade
          6 bitter oranges (I used blood oranges)
          2 sweet oranges (I used Meyer lemons)
          1 lemon
          9 1/2 cups water

          Thinly slice all the citrus, removing the seeds and placing them in 1/2 cup of the water (they will make a pectin infusion). Place the citrus in a large pot and cover with the remaining 9 cups of water. Let soak for 24 hours. Place pot over medium heat and bring to a boil. Reduce the heat and simmer for 20 minutes. Remove from heat and let stand another 24 hours. Measure out the citrus and liquid and add an equal amount of sugar (I usually cut back on this amount). Bring to a boil and cook over medium heat until the jell point is reached, around 45 minutes (I am in New Mexico, so this time varies).
          It is a dream to make and makes stellar and stunning marmalade.
          Hope this helps you out.

          1. Oops,
            Forgot to tell you what to do with the citrus seeds sitting in a 1/2 cup of water! Strain the seeds out and add to the pot as the marmalade is reaching jell point.
            Sorry about that.