Blood Orange Marmalade

I’m not a big fan of Marmalade, but I love Blood Oranges and want to preserve as many as possible. You can use this recipe as a base for most varieties of citrus, so don’t hesitate swapping in your favorite.

1 lb. 10 oz. (750 g) Blood Oranges

1 1/2 cup (300 g) Granulated Sugar

1/3 cup (90 ml) Water

1/3 cup (120 g) Buckwheat Honey (Any Honey you have on hand)

2 tsp (10 ml) Lemon Juice


-Wash Oranges, discard vine nub, and slice to your hearts desires. I prefer a “rough” small dice. I find it’s easier to cook down and eventually eat.

-Make a syrup in a larger than you think pan with the granulated sugar and water. When the temperature reaches 300 F add the oranges. Skim regularly, removing the seeds that rise to the top.

-Keep the pan over the heat. Cook Marmalade until it reaches 220 F.

-Add the lemon juice.

*Do not be tempted to leave the room as 250 F creeps to 300 F. The smell of burnt sugar is not pleasant. (If you do end up with burn sugar, once it has cooled a bit. Add water and boil the pot. The sugar will dissolve and you’ll end up with a “clean” pot. Which you will still have to wash with soap and water.

*You can easily burn yourself while using a small pot. The beyond boiling sugar can boil and make skin contact easily. Especially when you’re taking the temperature. Please be careful.

* You may find that the marmalade is thickening yet not reaching 220 F. I typically add 1/4 cup water and stir as I monitor the temperature. It honestly depends on how much juice your oranges have. It will be different each time. The mixture has to reach 220 F or else it won’t set. I cautiously added water 3 times this batch.

*Fresh lemon juice at the end helps prevent bacteria growth and brings the pH levels down in a reasonable amount of time.

Adapted from French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts 


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