Blood Orange Marmalade

Blood Orange Marmalade
Helene Dujardin
  • Yield: 4 1/2 cups


4 blood oranges
Finely grated zest and juice of 1 lime
4cups granulated sugar, or more to taste
3 to 4teaspoons Campari, Cointreau or Grand Marnier (optional)


  1. Slice the tops and bottoms off each orange and discard. Slice oranges crosswise as thinly as possible; then cut each slice into four to six wedges. Discard the seeds. Place the orange wedges and 5 cups water in a medium mixing bowl, cover, and let stand 12 to 24 hours.
  2. Transfer the mixture to a medium, heavy-bottomed saucepan. Bring quickly to a boil, then lower the heat and simmer for 30 minutes, or until the peel is tender when pierced with a fork. Stir in the lime juice and zest.
  3. Measure out the cooked citrus and liquid. For every cup, measure ¾ cup to 1 cup sugar, according to your preference of sweetness. Transfer mixture to a clean, heavy-bottomed saucepan, and add the sugar. Over low heat, stir until the sugar has dissolved. Raise the heat to medium-high and boil for 15 to 30 minutes, or the mixture has thickened and a candy thermometer reads 220F. If the marmalade “wrinkles,” it is ready. Stir in the Campari, Cointreau, or Grand Marnier, if you are using it.
  4.  Let stand in the saucepan for 5 minutes before ladling into hot, sterilized canning jars, leaving 1/4 inch of headspace. Seal. Process the jars in a hot water bath for 5 minutes. When thoroughly cool, label jars. Store in a cool, dark place.

Reprinted with permission from Marmalade, © 2012 by Elizabeth Field, Running Press, a member of the Perseus Books Group.