BLOOD ORANGE MARMALADE RECIPES
BLOOD ORANGE MARMALADE | ALLRECIPES
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!
Provided by Chef John
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 9 hours 55 minutes
Prep Time 30 minutes
Cook Time 1 hours 25 minutes
Yield 2 1/2 cups
Number Of Ingredients 4
Steps:
- 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.
- Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.
Nutrition Facts : Calories 44.7 calories, CarbohydrateContent 11.5 g, FiberContent 0.6 g, ProteinContent 0.2 g, SodiumContent 0.1 mg, SugarContent 8.7 g
BLOOD ORANGE MARMALADE RECIPE - BETTYCROCKER.COM
The blood orange season is short, but you can enjoy the gorgeous color and deep flavor all year long by canning some jars while they're at their peak.
Provided by Paula Jones
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Yield 7
Number Of Ingredients 4
Steps:
- Using vegetable peeler, carefully remove peel from 3 or 4 oranges. Using sharp knife, remove any white pith from peel. Cut peel into extremely thin slices; set aside.
- Remove peel from oranges; discard peel. Remove white membranes and seeds from oranges. Cut oranges into small cubes.
- In 3-quart saucepan, place orange pieces, lemon juice and sugar. Heat to boiling over medium-high heat, stirring frequently. Once boiling, reduce heat to medium; simmer about 45 minutes until temperature reaches 225°F on candy thermometer.
- Meanwhile, in 1-quart saucepan, place orange peel slices; cover with water. Heat to boiling. Cook about 4 minutes; drain. Add orange slices to orange mixture during last few minutes of simmering.
- Ladle marmalade into sterilized jars. Top with sterilized lids/rims. Boil jars according to canning pot directions.
- Carefully remove jars from water bath. Place jars on kitchen towel, being careful they do not touch each other. Cool completely before storing.
Nutrition Facts : ServingSize 1 Serving
More about "blood orange marmalade recipes"
BLOOD ORANGE MARMALADE | MARTHA STEWART
Other types of oranges can be substituted to make this chunky marmalade, but it won't have the same pink hue.
From marthastewart.com
Reviews 0
From marthastewart.com
Reviews 0
- Pour into sterilized jars, seal, and cool.
See details
BLOOD ORANGE MARMALADE RECIPE | DELICIOUS. MAGAZINE
Make the most of beautiful blood oranges when they are in season (typically from December to May) and make them last in this gorgeous marmalade recipe.
From deliciousmagazine.co.uk
Reviews 4.6
Total Time 2 hours 15 minutes
Calories 25kcals per serving
From deliciousmagazine.co.uk
Reviews 4.6
Total Time 2 hours 15 minutes
Calories 25kcals per serving
- Ladle the warm marmalade into sterilised jars, then seal with the lids.
See details
BLOOD ORANGE MARMALADE WITH ROSEMARY RECIPE - FOOD.COM
This is a delicious and unusual marmalade with a gorgeous color. I originally found a version of this recipe by doing a search for "blood oranges" when they were in season. I have since tweaked the recipe, and this is my own variation.
From food.com
Reviews 3.0
Total Time 12 hours 30 minutes
Calories 5.7 per serving
From food.com
Reviews 3.0
Total Time 12 hours 30 minutes
Calories 5.7 per serving
- Process in a boiling water bath (water at a full rolling boil covering the jars by at least one inch) for five minutes.
See details
BLOOD ORANGE MARMALADE | COOK'S ILLUSTRATED
With its blush-tinged skin, crimson-colored flesh, and berry-like flavor notes, the blood orange is ideal for making beautiful and intensely flavored marmalade.
From cooksillustrated.com
From cooksillustrated.com
See details
MEYER LEMON AND BLOOD ORANGE MARMALADE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 341 per serving
Reviews 5
Total Time 1 hours
Calories 341 per serving
- Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.
See details
ANNA'S ORANGE MARMALADE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.2
Total Time 14 hours 45 minutes
Category condiment
Reviews 4.2
Total Time 14 hours 45 minutes
Category condiment
- Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.
See details
10 BEST BLOOD ORANGE MARMALADE RECIPES | YUMMLY
Dec 22, 2021 · Blood Orange Marmalade with Clove and Vanilla Tasty Trials. water, cloves, meyer lemon, blood oranges, sugar, vanilla bean.
From yummly.com
From yummly.com
See details
BLOOD ORANGE MARMALADE - RECIPES, RESTAURANT REVIEWS ...
Oct 10, 2012 · 1.1kg oranges 2 lt water juice of 2 lemons 2kg caster sugar 2 tbsp Campari (optional) Cut off the ends of the oranges and discard. Thinly slice and cover the fruit with two litres of cold water. Bring to the boil and simmer very gently for 1 ½ hours with the lid on or until the rinds are soft. This softens the skins without a lot of evaporation.
From goodfood.com.au
From goodfood.com.au
See details
HOW TO MAKE BLOOD ORANGE MARMALADE - BON APPETIT
Jan 17, 2014 · Blood Orange Marmalade Makes 1 quart. 4 blood oranges (about 1 1/2 lbs.) 4½ cups sugar ¼ cup fresh lemon juice ¼ cup aperol or Campari (optional) Cut peel and pith away from oranges.
From bonappetit.com
From bonappetit.com
See details
SMALL BATCH BLOOD ORANGE MARMALADE – FOOD IN JARS
Jan 29, 2012 · Bundle up all those seeds and pithy cores in a length of cheesecloth and tie it tightly so that nothing can escape. Put chopped oranges in a medium bowl and cover with 3 cups water. Tuck the cheesecloth bundle into the bowl and cover the whole thing with a length of plastic wrap or a plate. Refrigerate it overnight.
From foodinjars.com
From foodinjars.com
See details
SMALL BATCH BLOOD ORANGE MARMALADE – FOOD IN JARS
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.
From foodinjars.com
From foodinjars.com
See details
BLOOD ORANGE MARMALADE - KITCHEN KONFIDENCE
Apr 11, 2013 · Pour blood orange slices and water into a large pot. Add sugar, stirring to combine. Bring mixture to a boil over medium-high heat then reduce to low and let simmer until reduce by more than half, stirring occasionally. Test the consistency of the marmalade by placing 1 tablespoon of the mixture on small plate.
From kitchenkonfidence.com
From kitchenkonfidence.com
See details
BLOOD ORANGE MARMALADE | PUT 'EM UP! FRUIT RECIPE - DAILY ...
I did halve the recipe, simply because I didn’t have 3lbs leftover, but I did have nearly 2 pounds and was able to use my kitchen scale to get a nice pound a half reading. This recipe will make 3 pint size jars of Blood Orange Marmalade. Blood Orange Marmalade. This picture was after 2 weeks.
From dailydishrecipes.com
From dailydishrecipes.com
See details
BEST SICILIAN BLOOD ORANGE MARMALADE RECIPE - HOW TO MAKE ...
Jan 15, 2011 · Put the minced orange pulp,lemon ju and the sugar in a large heavy pot and heat until the sugar is completely melted. Cool, and leave overnight to develop color and flavors. Next, bring to a boil, put in the thermometer, lower the heat slightly and simmer until the jell point is reached (220). Pour into sterilized canning jars and seal.
From food52.com
From food52.com
See details
BLOOD ORANGE AND VANILLA MARMALADE RECIPE : SBS FOOD
Slice your blood oranges in half and then slice across the fruit into 2 mm slices. Place in a bowl, then add the salt and vanilla beans, with the seeds scraped into the orange. Add water until the ...
From sbs.com.au
From sbs.com.au
See details
ORANGE MARMALADE RECIPE | ALTON BROWN | FOOD NETWORK
Get Orange Marmalade Recipe from Food Network. Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go.
From foodnetwork.com
From foodnetwork.com
See details
BLOOD ORANGE MARMALADE - BAKING SENSE®
Nov 16, 2020 · 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. If you’re lucky enough to find Seville oranges, those make the best marmalade.
From baking-sense.com
From baking-sense.com
See details
BLOOD ORANGE PORT MARMALADE | MOUNTAIN FEED & FARM SUPPLY
Add the water and wine to the pot, and bring to a boil over high heat. Reduce heat and boil gently for 30 minutes. 4. Add Sugar, Cook Until Desired Set. Add the sugar; bring to a boil and boil rapidly, uncovered, stirring frequently. Boil the marmalade until the mixture will form a gel, usually from 20-30 minutes.
From mountainfeed.com
From mountainfeed.com
See details
