Who doesn’t love marmalade, right? Do you know what makes marmalade even better? Using fancy ingredients, like lemons or, in this case blood oranges. Of course, they’re not very “bloody”. I made this a month ago or so and we don’t get the most amazing produce at times up here in the colder months, so sadly these are blood oranges in name alone, but think how incredible the colour could have been, had the flesh been that gorgeous, rich sanguine colour.
As you can see, although some of them were starting to turn a bit, the blood oranges never really fulfilled their full potential…
They tasted great though, and so did the blood orange marmalade, and that, my friends, is what really matters.
It had been so long since I had some good marmalade, and I’ve posted a couple of marmalades before – lemon, and quick orange - so I figured it was time I posted a “slow” orange marmalade. I think this particular recipe might not be for everyone. I absolutely love my marmalade dark, bitter, and packed with chunky bits of peel. Others prefer their marmalade pale and “bit-free”. My mother makes a good dark marmalade but since she’s almost a thousand kilometres away the possibility of “popping over and stealing a jar” is non-existent.
I adore canning and preserving things. I’ve never really tried pickling things (aside from eggs and beetroot), but there really is something incredibly comforting and satisfying about having a supply of jams, chutneys, and marmalades stashed away in your pantry. The best thing is, as long as they’re canned properly, they can only improve with time. I left a jar of chutney I’d made for a year once and then cracked it open and the flavours were incredible. Deep and complex; the chutney had already been nice to begin with, but this was some next level stuff!
Blood Orange Marmalade
So what does that tell you? Making jams and laying them up for a few months is a darn good idea. Not only do they make great eating, but if you get into a jam (excuse the pun!) and don’t have any host or hostess gift to give when visiting someone, then you can break out a gorgeous jar of homemade “aged” jam or marmalade.
Enjoy the recipe and the video folks, and have a nice day!
- 1.6kg Blood Oranges
- 1kg of jam-making Sugar
- 4 litres of Water
- About 8 preserving jars
- Start off by washing the oranges. Rubbing them well between your hands under running water is a good way of doing this. Trim off the ends and then place into a large pan with the water. Cover and bring to the boil before lowering the heat and simmering for about 1.5 hours.
- Remove from the heat and set the oranges aside to cool in a dish. Do not throw away the water in the pan.
- Place a small dish into your freezer for testing the marmalade later and once the oranges have cooled, cut them in half and juice them. Add the juice to the pan with the water and then slice the orange peels very finely and add to the pan as well.
- Add the sugar and, stirring well until dissolved, bring the mixture to the boil. Once the marmalade is boiling, reduce the heat a tiny bit so that the marmalade is still boiling, but just not quite so fiercely.
- Continue to stir the marmalade every couple of minutes to prevent burning. You will need to boil the marmalade for around 1 hour or so, depending on how dark you like it.
- When you think it's ready, preheat your oven to 150 degrees Celsius and wash your Preserving Jars and the lids thoroughly. Place into the preheated oven for about 15 minutes or so and then test some marmalade by dropping it onto the cold plate from the freezer. If it forms a skin after 30 seconds it's ready to go.
- Spoon the marmalade into the still quite hot preserving jars, filling right up to about 1cm away from the top, and seal immediately.
- Stored in a cool, dry place, the marmalade should keep for many months, although it’s probably best to store in the refrigerator once opened.