How to make Blood Orange Marmalade

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor profile.

pectin

💰Cheaper: cornstarch

Cornstarch can thicken but may alter texture.

vanilla extract

💰Cheaper: vanilla essence

Vanilla essence is a less expensive alternative.

ginger

💰Cheaper: ground ginger

Ground ginger is more accessible and cheaper.

Wash the oranges by rubbing them well between your hands under running water.

Trim off the ends of the oranges.

Place the oranges into a large pan with the water.

Cover and bring to a boil.

Lower the heat and simmer for about 1.5 hours.

Remove the oranges from the heat and set aside to cool in a dish.

Do not throw away the water from the pan.

Place a small dish into your freezer for testing the marmalade later.

Preheat your oven to 150 degrees Celsius.

Once the oranges have cooled, cut them in half and juice them.

Add the juice to the pan with the water.

Slice the orange peels very finely and add them to the pan as well.

Add the sugar and stir well until dissolved.

Bring the mixture to a boil.

Once boiling, reduce the heat slightly so that it continues to boil but not too fiercely.

Stir the marmalade every couple of minutes to prevent burning.

Boil the marmalade for around an hour or so, depending on how dark you like it.

Wash the preserving jars and lids thoroughly.

Place the jars and lids into the preheated oven for about 15 minutes.

Test the marmalade by dropping it onto the cold plate from the freezer; if it forms a skin after 30 seconds, it's ready.

Spoon the marmalade into the still hot preserving jars, filling right up to about one centimeter away from the top.

Seal up the jars immediately.

Cooking Techniques

Equipment Needed

Spice Level: