There’s something very decadent about blood oranges, with their pretty crimson-infused flesh and the berry-like flavour which swirls through the citrus tang. They’re certainly lovely to eat on their own, and are just as wonderful as an ingredient in salads, desserts and other kitchen creations.
This Blood Orange Marmalade is my own recipe. I’ve been experimenting with various jams and marmalades lately after being inspired by Nana Ling’s Mandarin Jam recipe.
These lovely citrus fruits contain “a rich blend of vitamin C, folic acid, calcium, vitamin A, antioxidants and fibre” and were once reserved for royalty.
Today, they’re growing in popularity, with Australian farmers planting thousands of new trees to cope with demand.
The Australian blood orange season runs from August to October.
2 medium jars
- 950 grams blood oranges
- 1/2 medium lemon
- 1 cup water
- 300 grams jam setting sugar
- 3 drops vanilla essence
- Place oranges in a bowl and cover with boiling water. Leave for 10-20 minutes.
- Using a vegetable peeler, peel half of the oranges and then chop that rind into small strips. Place these strips in a large saucepan.
- Peel the rind from all of the oranges and remove as much pith as possible. Chop oranges into small pieces, removing any seeds. Place chopped oranges in saucepan.
- Chop the half lemon into small pieces, removing as much of the rind, pith and seeds as possible. Place chopped pieces in saucepan.
- Add water and vanilla essence to saucepan. Bring to the boil and allow to boil steadily for 20 minutes.
- Remove from heat and add sugar. Return to heat and stir to dissolve. Bring back to the boil and allow to boil rapidly for 5 minutes.
- Pour into sterilised jars (I use dishwasher to sterilise). Allow to cool and then store in fridge.