This small batch blood orange marmalade is an easy and tasty marmalade recipe with just three ingredients only and that brightens up your day. It is perfect to serve with toast or with roti.
I received samples to aid the process of recipe development. The opinions expressed are my own alone. This recipe uses the blood orange samples I received from Melissa's Produce. These blood oranges are the best in flavor and color!
Why Blood Orange Marmalade?
Simply, because it is super tasty and I love marmalades. Than your regular marmalade, the blood orange marmalade boasts with a vibrant color as well as a slightly different flavor profile. The sweet-bitter-tart flavors are sure to start a symphony of tunes in your tongue with just the first bite.
Blood oranges, as the name implies, has a flesh that is blood red in color. There are many variants and the flesh color may vary from region to region, but predominantly will have a maroon to red flesh. This is due to the type of specific anthocyanin that this orange has. Thus it is also a super nutrient providing rich antioxidants.
This blood orange marmalade is a tasty way to add these antioxidants to your menu. This is simply great along with a toast, buttered or plain. With a schemer of cream cheese it is my heavenly breakfast!
Making Marmalades
Marmalades are my favorite type of jams or jellies. A spread of this on a toast along with a cup go ginger cardamom chai is my kinda breakfast! Does the sound of making marmalade alarm or overwhelm you? If you think it is very hard, I am here to say that it is not. In fact, I have had my share of initial struggles with making marmalade. Once you get the idea and get the hang of it, it is easy to do, time consuming though.
Gelling Agent
Jams and jellies generally use added pectin. Some of the fruits like apple have pectin in them and hence I often use that in jam recipes like this Cranberry Jam or Mixed Fruit Jam.
The benefit of making marmalade is that there is no requirement for adding pectin or apples. The citrus fruit pith as well as seeds have a good amount of pectin and this could be utilized to gel and preserve.
When compared with oranges, the pith (the layer beneath the skin) is thicker for blood oranges and will be more bitter. Therefore, this has to removed completely so that the marmalade is not too bitter.
Further, when chopping the pieces of blood orange, save the seeds and the thin pith that is there between the fruit slices. This is more than enough to give the pectin we need for gelling the marmalade.
It is important to tie the pith and seeds in a cheesecloth and let is soak in the fruit peel and juice mixture. This will leech the maximum amount of pectin into the fruit mixture. Moreover, gently simmer the fruit mixture along with the seed pack which helps in maximum extraction of pectin.
Now, try this blood rage marmalade recipe, and I can vouch that making marmalades will never be intimidation to you anymore!
Ingredients
This small batch blood orange marmalade requires just three ingredients.
Blood oranges - Blood oranges are the star of the recipe. the rind and pulp are used in this recipe.
Sugar - Sweetens the marmalade. The amount of sugar may sound a bit more, but it is necessary to preserve the fruit with best flavors.
Water - To cook the marmalade
Storage
This is a small batch marmalade and I love making small batches because, it gives opportunity to try more types of recipes. I usually store this marmalade in the fridge and it stays good for about two weeks. The marmalade vanishes by this time here. I haven't got a chance to try beyond that period of time.
Planning
Making marmalade requires planing. It has to be allowed to seep overnight and then it has to be cooked the next day. Make sure to check on this point and plan your day such that it is easy to plan and make marmalade following this recipe.
More Blood Orange Recipes
Blood oranges with vibrant color, however, loses its bright color when baking. It will give a flesh colored baked good but with best citrus flavor, like in this Eggless Blood Orange Mini Bundts with Pink Glaze. They change their color when they come in contact with baking soda and baking powder in the bake mixture and this pH change results in change in their color. I have explained this in detail in this tasty Color Changing Blood Orange Jello Poke Cake which is a perfect one to bake during summer and enjoy with friends and family.
Blood Orange Frozen Yogurt is yet another recipe where you can preserve the vibrant color of the blood orange along with its flavors. It is a must try recipe!
You can also make vegan jelly with blood orange juice and make a tasty Filipino dessert, Sago Fruit at Gulaman boasting with citrus flavors.
More Jams/Jellies
Jams and jellies are a great way to preserve seasonal produce. Plum Jam
and Mixed Fruit Jam are our summer favorite recipes.
Any seasonal produce can be preserved and try this Cranberry Jam during the fall season.
That's not it, coconut milk can also be made into a delicious jam. Try this Minatamis na Bao/Filipino Coconut Jam for ultimate flavor. This is a must try for coconut lovers!
Blood Orange Marmalade
Ingredients
- 1 lb Blood Orange
- 3 cups Sugar
- 3 cups Water
Instructions
- Peel the blood oranges with a peeler and slice them (the pith should be removed from the skin)
- Remove the pith and chop the fruit, removing any seeds.
- Gently squeeze the fruit and add the juicy pulp to a bowl. To this add the sliced peel.
- To a piece of cheese cloth add the remains of squeezed pulp and the reserved seeds and tie it. Place this on the blood orange mixture and add three cups water until the tied cheesecloth submerges. Place this in the refrigerator for 10-12 hours or overnight.
- The next day, transfer the contents to a heavy bottomed pan. Bring it to a simmer and simmer for 15 minutes. Remove from flame and when cool enough to handle, remove the cheese cloth ball squeezing out any fluid into the blood orange mixture.
- Add sugar to the blood orange mixture. Bring it to a boil and cook until it reaches gelling point. Test it with a cold plate. Switch off and remove from he flame.
- Transfer to a jar and refrigerate it until ready to serve.
More Recipes from Citrus Celebration
Citrus Celebration!
- Blood Orange Margarita from Art of Natural Living
- Gin Gimlet from Karen's Kitchen Stories
- Lemon Chicken from Jen Around the World
- Meyer Lemon Poppyseed Cake from Hezzi-D's Recipe Box
- Mixed Citrus Squash (Drink) from That Recipe
- Tangerine Julius from Palatable Pastime
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Hezzi-D says
Look at the color on that!! This marmalade looks delicious and I bet it's great on toast!
Inger says
I love preserving and marmalade is perfect for winter when so little is available. And the color on this--wow!
Karen's Kitchen Stories says
My husband would love this! He's a big marmalade fan. It's gorgeous.