As you may have gathered from a few of my recent posts, I’m a little bit fixated lately on making jam and eating blood oranges. So it was pretty obvious to me that the best way to satisfy these two cravings simultaneously would be to spend a grey weekend day standing over a bubbling pot of blood orange marmalade.
Thanks to the unique colour of blood oranges, the marmalade turns a gorgeous pale shade of coral red, speckled with pure orange and yellow shards of peel. Of course, it doesn’t just look gorgeous… it tastes pretty darn good too. It’s not too sweet, and has the perfect balance of bitterness that I believe is essential in a good marmalade.
As brief as blood orange season might be, this marmalade lets you hold onto it just a little bit longer.
Chunky Blood Orange Marmalade
3 blood oranges, rinsed and scrubbed
1 lemon, rinsed and scrubbed
5 cups water
2 1/2 cups sugar
Halve the oranges and lemons. Cut each half into paper-thin slices, discarding the ends. Roughly chop the slices and place in a large non-reactive mixing bowl; cover with water. Set in the fridge overnight to soften (this helps to release the natural pectins in the fruit, which is important to ensure your jams sets nicely).
The following day, pour the orange and lemon pieces and their soaking water into a large non-reactive saucepan. Stir in sugar. Bring to a boil over high heat, stirring until sugar dissolves, and then reduce to a simmer. Cook, uncovered, until the mixture thickens, stirring occasionally (this will take between 1 and 1 1/2 hours). Pour into sterilized glass jars and store in the refrigerator once cooled, or process immediately in a hot water bath to store long-term.