Blood orange marmalade

This marmalade is very easy to prepare, practically it makes by itself. I used blood oranges but the same procedure could be used with ordinary oranges or even tangerines. The taste is very clear, sweet and tangy, intensive orange-y. You can eat it with bread or waffles but also use to fill cookies or layer cakes. Enjoy!


3 medium jars



  • 500 g blond oranges (by me: 3 fruits)
  • 2 cups sugar
  • 1 cup water
  • 4 tablespoons lemon juice



Wash fruits and slice (skinned) thinly. Remove stones. Cut slices into smaller pieces by hand or in food processor (if you want smoother texture). Place oranges, sugar, water and lemon juice in medium pot and bring to the boil. Reduce heat and simmer mixture for one hour until the candy thermometer registers 220°F. Pour marmalade to clean, hot jars, close the lids and leave them upside down on the countertop until cool completely. Then they should be air proof closed. You can also store the marmalade without air proof closing for two weeks in the fridge.  


Category: Homemade pantry.

Tags: orange.

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