Go Back

Blood Orange Marmalade


  • 1.5 kg blood oranges about 10 small oranges
  • 1.2 kg granulated sugar
  • 1.5 l water


  • Cut off the top and bottom of the oranges. Use a teaspoon to remove all the flesh and set it aside in a big bowl. Cut the orange peel in quarters.
  • Use a thin sharp knife (I use the fish filleting knife) to remove as much as possible of the white pith, then finely chop the orange peel.
  • Transfer the flesh in a food processor and blitz it for a couple of times. Do this in smaller batches if your food processor doesn't have a big capacity. Strain the juice and set aside the remaining membranes.
  • Transfer all the juice in a big pan and add the water. Place the membranes in a muslin cloth, tie it up with string and add it to the pan of juice. Leave over night to soak.
  • The following day remove the muslin bag (squeeze out all the juice), bring the pan to the boil, then turn the heat down and let it simmer until reduced by a third. Use a slotted spoon to remove the scum formed during simmering.
  • Add the sugar and continue simmering until it reaches the setting point.
  • Transfer to clean jars and seal with new caps.