Nutrition Facts
20 servings
20
Blood Orange Marmalade Recipe
No Reviews
Citrus marmalades are very easy to make, even if they take some time to prepare... and the blood orange is both sweet and very fragrant. A must-try!
Ingredients
500 Blood orange
Juice of 2 lemons
1 Spring water
750 White sugar
Directions
1
Thoroughly wash the oranges under hot water. Dry them, remove the stem. Score them and peel them to obtain fairly regular wedges of rind.
2
Cut the flesh into cubes and the peels into strips about 1 to 2 mm wide (it's tedious but nicer than blending everything...). Collect the seeds if there are any and put them in a cloth pouch. If there aren't any, it's not a problem.
3
Soak the pulp, the peels, and the bundle in spring water for 24 hours at room temperature.
4
After this time, pour everything into a thick-bottomed pot and bring to a boil. Cover, leaving just a little space for evaporation (the liquid should not reduce too much), and simmer on very low heat for 2 hours, without skimming.
5
Remove from heat, add the sugar and lemon juice, stir gently until completely dissolved. Let macerate again for 12 to 24 hours.
6
To finish, after this time, put the pot on high heat and cook the jam: count about 20 minutes after it comes to a boil again. The peels will become translucent. The temperature should not exceed 105°C to 106°C. Check the consistency by doing the cold plate test. Skim off any foam as needed, but only at the end of cooking. Jar it, close the lids, and turn the jars upside down for a few minutes. Let cool. Wait at least 10 days before tasting!
Ingredients
Ingredients
500 Blood orange
Juice of 2 lemons
1 Spring water
750 White sugar
Directions
Directions
1
Thoroughly wash the oranges under hot water. Dry them, remove the stem. Score them and peel them to obtain fairly regular wedges of rind.
2
Cut the flesh into cubes and the peels into strips about 1 to 2 mm wide (it's tedious but nicer than blending everything...). Collect the seeds if there are any and put them in a cloth pouch. If there aren't any, it's not a problem.
3
Soak the pulp, the peels, and the bundle in spring water for 24 hours at room temperature.
4
After this time, pour everything into a thick-bottomed pot and bring to a boil. Cover, leaving just a little space for evaporation (the liquid should not reduce too much), and simmer on very low heat for 2 hours, without skimming.
5
Remove from heat, add the sugar and lemon juice, stir gently until completely dissolved. Let macerate again for 12 to 24 hours.
6
To finish, after this time, put the pot on high heat and cook the jam: count about 20 minutes after it comes to a boil again. The peels will become translucent. The temperature should not exceed 105°C to 106°C. Check the consistency by doing the cold plate test. Skim off any foam as needed, but only at the end of cooking. Jar it, close the lids, and turn the jars upside down for a few minutes. Let cool. Wait at least 10 days before tasting!
Notes
-
marymary
Everyone loved it. I made a larger quantity, but the water just covered the oranges, so for 3 kg of blood oranges, 3 liters of water were perfect. -
Natalia (xriskià)
kikilcelo: no sorry there isn’t too much water AS LONG AS YOU RESPECT THE STATED PROPORTIONS. But maybe you took 1kg of oranges (or even more) and proportionally increased the amount of water? IF that's the case, I’m not surprised that your marmalade didn’t work. A tip for everyone wanting to make marmalades: do not multiply or divide the proportions given in my recipe. Marmalades do not work mathematically. -
Patricia
Thank you for this delicious marmalade. The peels are candied, mmmm a treat. The only problem for me was the amount of water because I had to cook the marmalade for 1 hour and 15 minutes at a gentle simmer to achieve the right gelling (and re-cook it 2 days later because it was still too liquid). It's not so easy to get the right instinct. My suggestion: I think I will use a little less water next time or boil it harder with less covering (for the 2 hours of cooking). -
danielle
Please provide the text you would like me to translate. -
mamilene
This recipe reminds me of my grandmother's.
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