The Gluten Free Lifesaver Wonderful Homemade Blood Orange Marmalade Recipe
Sweets for my sweet..
Cutting into a blood orange is like opening a rare present. No other fruit offers up a stunning surprise element on this scale! The ruby-red and deep orange flesh pushes droplets of bright pink juice onto the chopping board as you cut into it. The succulent sweetness of gorgeous fiery citrus, complemented by stunning beauty; I have been madly in love with blood oranges since I was first offered one as a child.
I like to make a decadent Norwegian dark chocolate and blood orange torte, and for that recipe I need a batch of my lush homemade Blood Orange Marmalade, Pink Blood Orange Syrup with Grand Marnier, and some pretty Sweet Twisted Blood Orange Slices to decorate the cake with.
I’ll make sure to post all of them, but let’s start with the crown jewel; the good old-fashioned homemade marmalade, turned fiery red!
You’ll need:
- 1.4 kg blood oranges
- The juice of 1 kg regular oranges
- 1 kg granulated sugar
- 40 ml freshly squeezed lemon juice
- 1/2 tablespoon vanilla extract
- 1,5 tbsp dark rum
- 30 g soft brown sugar
Method:
- Cut the oranges into thin slices and place in a large pan. Fill enough water in the pan to cover the oranges.
- Bring the pot of oranges and water to a boil, then simmer for 5 minutes. Drain off the liquid and fill with fresh water. Bring to the boil, then simmer on low heat for 2-2,5 hours, stirring regularly, until the fruit is soft. Make sure there is always enough water in the pot to cover the oranges.
- Turn off the heat after
2,5 hours, cover and leave overnight. - The next day, add juice, sugar and lemon juice, and bring to the boil on high heat for 5 minutes. Do not stir.
- Add vanilla, brown sugar and rum and continue to boil on low heat for about 20-30 minutes until set, stirring once in a while.
- Test to see if the marmalade has set by cooling a little bit on a spoon. If it is still runny then boil for another 5 minutes. Make sure you check frequently near the end.
- Stop stirring, let the pot sit untouched for 5 minutes so the heat can settle, then spoon over into sterilised jars.
- The marmalade will keep in sterilised jars for up to a year.
Got oranges left over after the marmalade?
I’ll follow up with Pink Orange Syrup with Grand Marnier and Twisted Blood Orange Slices in the next couple of days, so make sure you stay tuned 🙂
This recipe was featured in the wonderful Easter issue of Yum. Gluten Free Magazine:
Hi looks divine! I can’t tell if you peeled the blood oranges before you sliced them?
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Thanks, I should have been more specific! Whether you peel them or not depends on how you like your marmalade really. I usually like to keep the peel on, but you could go half and half for a milder marmalade if you wish. Hope that clears it up, and I hope you love the marmalade! Thanks for reading the blog 🙂 -Kristine
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Thanks for the speedy reply. I found your blog today and am noting all the cool and different recipes I want to try! Well DONE!
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Thanks so much! I’m so happy you’re enjoying it!! I hope you’ll come back 😊😊
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Hi,
This looks so delicious. I was wondering if I could use regular oranges for the recipe? Also, is there a substitute for the dark rum or can I leave it out too? Looks so delicious and I can’t wait to make it.
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Hi Chloe! Sure, you can use regular oranges and leave out the rum if you prefer 😊 Thanks for reading the blog! -Kristine
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We have a blood orange tree and love to make marmalade every year. Yet while we’ve used Grand Marnier and a cinnamon stick in the batches, we’ve never tried the rum or vanilla. Can’t wait to give this a try!! Thanks for posting 🙂
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I wish I had a blood orange tree! If only citrus would grow in Norway 🙂 Thanks for leaving a comment! – Kristine
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