Blood Orange Marmalade

marmalade of orangeThis time of the year has me eagerly awaiting a change in the seasons, not just for the warmer temperatures, but also for the arrival of fresh vegetables. Thanks to the old groundhog, it seems like we still have quite a bit more of winter ahead of us. So while we have our good friend winter hanging around we might as well enjoy some of its tasty offerings while they last.

Winter actually brings us some zesty citrus fruits. You can find most varieties of citrus at the super market year-round, but now is truly when they are at their best. This recipe is one that will allow you to savor some of these tart fruits and preserve them for the months to come. Learning to make your own jams, preserves or marmalades is something that is quick, easy and fun. This recipe can be adapted to almost any fruit, and will result in a toothsome treat that will get you through even the bleakest of winters.


Blood Orange Marmalade


  • 8 blood oranges
  • 2 cups sugar
  • 1 cinnamon stick
  • 1 lemon, juiced
  • 1 cup orange juice


  1. Cut the tops and bottoms off of all blood oranges.
  2. Using a small paring knife, remove the peel by following the line of the flesh against the fruit after your first cut is made. This will expose all of the delicious insides. Do this to all of the oranges. Save all pieces of the orange.
  3. Take all of the skins and cut them into 1-inch juliennes. Add these into a small pot on medium low heat along with sugar, cinnamon stick, lemon juice and orange juice. Cook for about 30 to 45 minutes or until the bits of skin are soft and tender.
  4. Slightly chop all of the fruit and add it to the mixture. Cook for another 5 minutes.
  5. Test for tartness or sweetness, and add small amounts of sugar if necessary, until marmalade is to your taste..
  6. Cool marmalade and pour into jars. Keep refrigerated.