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Blood Orange Marmalade Recipe

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Blood oranges are much sweeter than Seville or normal oranges, so this is a sugar rush but it’s easy to make and doesn’t require two days of preparation –  which is traditional for most marmalades. 


  • 5 blood oranges, washed and dried
  • 1 1/2 cups of caster sugar
  • Juice of ½ lemon


Using a potato peeler, remove the skin from the oranges and finely slice into julienne. Place these strips into a pot and cover with a litre of water and gently simmer until the peel is tender.
Remove the peel and discard the water. 

Cut the oranges in half and squeeze the juice. Measure out 1 cup of juice and add to a pot with ½ cup of water.
Add the peel, sugar and lemon juice.
Gently simmer for about 30 minutes until set.

Carefully clean any orange foam from the pot as it cooks so you end up with a clear set. The longer you cook the stickier the marmalade will become so up to you how set you like it. 

I have a small side plate in the freezer and do the drizzle test to check if the marmalade is set. Place a few drops of the plate, allow to cool and using your pinkie drag it over the syrup. If it ripples it’s ready. 

Pour into sterilised jam jars.

Buon Appetito 

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