Blood Orange Marmalade
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Blood Orange Marmalade is a spread reminiscent of candied orange peel . It's the perfect spread for scones, Irish soda bread, or adding to sauces!
  • 6 large blood oranges
  • 3 lemons
  • sugar (1½ times the amount of cooked fruit)
  • 1 cup lemon juice
  1. Slice the oranges and lemons very thinly, discarding the seeds. Place the fruit in large bowl and cover with water. Let stand overnight. The next day, boil the mixture in large saucepan for 45 minutes, then place in a bowl, cool, and cover with plastic wrap. Let the mixture stand overnight once more. Measure the mixture in a measuring cup, then place in a large saucepan and bring to a boil again. Add 1½ times sugar as there was fruit. For example, if there was 1 cup of fruit, you would use 1½ cups of sugar. Once the sugar is added, boil quickly for 45 minutes or until thickened. Stir in the lemon juice and remove from heat. Let stand for 5 minutes and seal in sterilized jars. You can also decrease the recipe and make just enough for you to enjoy without dealing with jars…just store in an airtight container in the refrigerator. Enjoy!
Total Time above includes letting the marmalade stand over night twice.

Recipe adapted from Tante Marie Cooking School.
Recipe by Flavor the Moments at