New This Month

Blood Orange Marmalade

Other types of oranges can be substituted to make this chunky marmalade, but it won't have the same pink hue.

  • Yield: Makes three 8-ounce jars

Source: Martha Stewart Living, December/January 1992/1993


  • 3 blood oranges
  • 4 cups water
  • Zest and juice of 2 lemons
  • 3-4 cups sugar, as needed


  1. Scrub oranges. Cut in half lengthwise and slice as thinly as possible. Cut slices into eighths, reserving all juice. In a medium bowl, combine slices with water and zest, cover, and let stand at least 12 hours.

  2. Transfer mixture to a large stainless-steel saucepan over medium heat and bring to a boil. Simmer 30 minutes; add lemon juice.

  3. Measure total volume of fruit and liquid and add 3/4 cup sugar for every cup. Stir to dissolve and bring to a boil over high heat. Boil 30 to 60 minutes, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon.

  4. Pour into sterilized jars, seal, and cool.

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