Capture the essence of summer in every spoonful with our Blood Orange Marmalade! This vibrant spread bursts with sunshine-bright citrus flavor. Tangy and sweet, with a hint of the exotic, it’s like a taste of a Mediterranean morning trapped in a jar.

Perfect on toast, scones, or even paired with cheese for a delightful sweet and savory treat!

Blood Orange Marmalade

Why You’ll Love Blood Orange Marmalade

  • Sunshine in a Jar: The vibrant ruby color evokes a burst of sunshine, perfect for brightening up your breakfast table.
  • Unique Citrus Twist: Blood oranges offer a complex flavor profile. They’re sweet like regular oranges, but with a subtle hint of raspberry or cranberry, making the marmalade more exciting than its classic counterpart.
  • Flavor Explosion: This marmalade isn’t one-dimensional. It offers a delightful balance of sweet and tart, with a hint of floral or earthy notes depending on the specific blood orange variety.
  • Beyond Breakfast: While it’s perfect on toast or scones, blood orange marmalade’s versatility shines. Use it to glaze chicken or fish, add a sweet and tangy element to cheese boards, or even swirl it into yogurt for a burst of flavor.
  • Beautiful Addition to Baking: The vibrant color and unique flavor elevate your baked goods. Fill cupcakes, frost cakes, or swirl it into muffins for a touch of the extraordinary.
  • Fancy Without Fuss: Blood orange marmalade feels special, but it’s surprisingly easy to make at home or find in specialty stores.
  • Healthier Choice: Compared to traditional marmalades loaded with sugar, blood oranges offer a naturally sweeter option without sacrificing taste.

Blood orange marmalade is a delightful way to add a touch of sunshine, unique flavor, and versatility to your culinary adventures.

Blood Orange Marmalade

What can I serve with this Blood Orange Marmalade

Blood orange marmalade’s sweet and tangy flavor with a hint of the exotic makes it a versatile ingredient that can be enjoyed in many ways. Here are some ideas for what you can serve with it:

Breakfast Classics:

  • Toast & Scones: The most obvious pairing, blood orange marmalade adds a delightful citrus twist to these breakfast staples.
  • Pancakes & Waffles: Spread a layer of marmalade over pancakes or waffles for a burst of flavor that complements sweet or savory toppings.
  • Yogurt Parfait: Layer yogurt, granola, and dollops of blood orange marmalade for a refreshing and flavorful parfait.

Beyond Breakfast:

  • Cheese Platter: Blood orange marmalade’s tanginess pairs beautifully with a variety of cheeses. Try it with creamy brie, sharp cheddar, or crumbly goat cheese.
  • Glazed Meats: Brush chicken, fish, or pork with blood orange marmalade during roasting for a sweet and tangy glaze.
  • Salad Dressing: Whisk a dollop of marmalade into your favorite vinaigrette for a unique citrusy twist.
  • Charcuterie Board: Add a small dish of blood orange marmalade alongside cured meats, olives, and pickled vegetables for a sweet and savory contrast.
  • Cocktails: A splash of blood orange marmalade adds a touch of sweetness and complexity to cocktails like margaritas or mimosas.

Baking Delights:

  • Fillings & Frostings: Use blood orange marmalade as a filling for cupcakes, tarts, or turnovers. It can also be swirled into buttercream frosting for a unique flavor.
  • Muffins & Breads: Fold dollops of marmalade into muffin batter or quick bread dough for bursts of citrusy flavor throughout.

Beyond the list, use your creativity! A little blood orange marmalade can add a surprising and delicious touch to many dishes.

Blood Orange Marmalade

This recipe will make 3 pint size jars of Blood Orange Marmalade.

Blood Orange Marmalade

This picture was after 2 weeks. I simply stirred it up and we used up this entire jar in 1 day. It was THAT good.

Blood Orange Marmalade

More Unique jelly/jam recipes?

Honeysuckle Jelly

The sweet taste of childhood summer’s fills this jar of Honeysuckle Jelly. It’s a mixture of summer and childhood and can be used for so many things!

Honeysuckle Jelly Featured Image

Corn Cob Jelly

This delicious Corn Cob Jelly is light, sweet and incredibly delicate and delicious. It tastes a whole lot like honey on anything you spread it on.

Corn Cob Jelly

Blueberry Lemon Basil Jam

The sweet summery goodness of Blueberries, the tangy taste of lemon and the sweet spiciness of basil combines in this gorgeous and very delicious jam. 

Blueberry Lemon Basil Jam

Watermelon Jelly

The sweet taste of summer in a jar of Watermelon Jelly. This jelly is delicious and goes great on a slice of bread, topping pancakes or waffles or even used in fruit salad or baked goods.

Watermelon Jelly

Recipe for Blood Orange Marmalade

Blood Orange Marmalade

Blood Orange Marmalade

Nicole Cook
The refreshing taste of Citrus is perfect on toast, bread or even used as a condiment with meat, this Blood Orange Marmalade is the perfect summer treat!
5 from 5 votes
Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 2 days
Total Time 2 days 45 minutes
Course Condiments Sauces and Dips
Cuisine American
Servings 42 tablespoons of jelly
Calories 63 kcal


  • 1 ½ pounds blood oranges
  • 1 ½ cups water
  • 3 cups granulated sugar


  • Using a vegetable brush, scrub the fruit with a nontoxic, odorless dish soap and hot water.
  • Cut off the tops and bottoms of the oranges deeply enough to remove the solid disks of pith and reveal the flesh of the fruit. Quarter the fruit and cut away the center rib. Flick out the seeds with the end of your knife. Using the disk blade of a food processor, finely slice the orange quarters.
  • Transfer the sliced oranges to a large nonreactive pot, looking out for any large pieces that made it past the blade. Return these larger pieces to the food processor with 1/2 cup of the water and puree using the chopping blade. Add the puree to the pot with enough water to cover, about another 1/2 cup or so. (Alternatively, you can slice the oranges thinly by hand and add them to the pot with enough water to cover, about 1 cup). Bring to a boil. Remove from heat, cover, and let sit overnight.
  • The next day, bring to a boil and then let sit overnight again.
  • On the third day, measure the volume of the cooled and softened mixture (you should have roughly about 3 cups), and return to the pot with an equal amount of sugar and the remaining half cup of water. Bring to a boil, stirring constantly to prevent the sugar from burning. Continue cooking until the gel stage is reached. About 20-25 minutes or so.
  • Remove from the heat. Allow the marmalade to rest for 5 minutes, giving it an occasional gentle stir to release trapped air; it will thicken slightly. Skim off any foam.

To Can:

  • Boil a large pot of water.
  • Ladle the marmalade into clean, hot (submerge the into boiling water) 4-ounce or half pint jars, leaving 1/4 inch of headspace between the top of the marmalade and the lid. (I was able to fill 3 jars). Run a bubble tool along the inside of the glass to release trapped air. Wipe the rims clean; center lids on the jars and screw on jar bands until they are just fingertip-tight. Process the jars by submerging them in boiling water to cover by 2 inches for 10 minutes. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes. Remove the jars and set aside for 24 hours. Check the seals, then store in a cool, dark place for up to 1 year. (ours didn't last that long!)


Calories: 63kcalCarbohydrates: 16gProtein: 0.2gFat: 0.1gSaturated Fat: 0.002gPolyunsaturated Fat: 0.004gMonounsaturated Fat: 0.004gSodium: 1mgPotassium: 30mgFiber: 0.4gSugar: 16gVitamin A: 36IUVitamin C: 9mgCalcium: 7mgIron: 0.02mg
Keyword easy condiment recipes
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Similar Posts


  1. I like preserving strawberries because I grow them in my garden and my kids love them. We use them for Peanut Butter and Jelly sandwiches, ice cream topping and in our morning oats.

  2. I started making my own yogurt this spring in order to reduce the amount of plastic packaging I use, and I put it in canning jars with preserved fruit on the bottom to take it to work. Right now I’m using some peach butter made with peaches from the local co-op last August (and some lingonberry jam from IKEA; I’m trying to clean out the pantry).

  3. I wanted to make apple butter with local (MI) apples, but very few apples made it to harvest.late frost. Maybe this year!

  4. I love strawberries and have since I was a little girl sitting in the patch eating them all by my lonesome!

  5. I’d like to win this book because I am a jamming and canning jar nut!!! When it comes time to think about what I’d like to do over the weekend, I first think of what I can make and put up in jars. : )

  6. My favorite thing to preserve is to make jam from blueberries. Blueberry jam is my husband’s favorite! For jam with intense berry favor I use locally grown blueberries harvested at peak season.

  7. This book sounds wonderful. My favorite fruit to put up is a peach. My first experience with peaches was a long time ago. I had Fredericksburg peaches (I lived in Austin then). I gathered all my supplies. Timed it so my kids would be down for a nap during the cooking and jar process. When I peeled and pitted the peaches I accidentally got a pit in the garbage disposal. Too say the least, that was the most expensive batch of Orange Marmalade I ever made!


  8. I love to preserve but, I always seem to have jars in my refrigerator that have small amounts left in them. I would like this book to give me some ideas of what to do with these “leftovers”.

  9. I’d love to win this book to get some fresh inspiration. I’ve got quite a few “go to” recipes that I make every year, but it would be fun to find some new ones or different takes on the preserves I regularly make.

  10. I love preserving fruit by making jams. Fig is high on my list, but I also love using more local berries. Last summer I made blackberry/blueberry jam which turned out DELICIOUS and has come to be known as “Bruiseberry Jam” around our house 🙂 (black & blue, get it?!)

  11. I’m answering question 3 because I can’t answer question 2 – I have a terrible time using up preserves, and the book not only helps you make them, it helps you use them up!

  12. I love to can jams for my family and friends. Our favorites jams are those I make with jalepenos peppers. They pair up with so many dishes quite well. This book would come in handy as I continue teaching the next two generations how to can.

  13. I want this book because this book tour has made me extra special excited for it. I use Put Em Up a LOOOOT and I cannot wait to get my hands on an all-fruit version.

  14. I use my jams in my morning yogurt, in jam filled muffins, in cookies and in my vinagrettes. There’s no such thing as too much!

  15. I want this book because I am new to canning and would like to experiment more with all the items I plan to grow in my new extended garden

  16. I made and jarred my own Strawberry-Rhubarb jam last year – right when my CSA share started. It was so simple!

  17. My favorite fruit to preserve is plums. They are amazing in jam, pickled, in chutney and in alcohol. My pickled plums get saved for special occasion cheese plates and are always a hit.

  18. I’d like to win this cookbook to help expand my preserving horizons. all I so is make jam for toast. I think it would help me expand beyond the toaster.

  19. It would be serendipitous to win this book! I spent my evening coordinating schedules so that a friend and I could pick up a truck full of blood oranges this week. By chance, today’s post will help me make marmalade out of them. It would be even more fortunate if my own copy of “Pick ‘Em Up” could help me through the rest of my canning adventures this season.

  20. I would love to win this book because I am trying to get back to basics. I have diabetes and Crohn’s Disease and other health issues. I need to know what I am eating. I am gardening in a big way and have gotten my daughter and her husband into gardening too. I care about my familiy’s health, as well as that of our environment. I appreciate the opportunity to enter this giveaway.

  21. Unoriginal perhaps, but I love putting pretty much anything sweet on top of homemade yogurt. With all the bits in jars in the fridge, I can offer the kids endless variations when they’re looking for a snack. Thanks for the opportunity-I love Put ‘Em Up!

  22. I love using canned preserves in my cooking & baking! I would love to win this book as I want to learn more ways to preserve fruits. I would love to learn more especially about blueberries as I have so many that grow in my backyard.

  23. Every year my son demands corn relish to be put up and then by spring I realize there are still 8 jars in the larder. (along with many other pickled items) I have found the corn relish with its tangy sweet mix makes a great addition to chili and taco mix. I recently used some up in a turkey rice soup and it was yum yum yum

  24. I think my favorite fruit to preserve is strawberries because they are the first ones out and usually jump start my canning season. I make the most variety of things with them, jam, liqueurs, whatever I can find recipes for. My newest favs are making jams with a hint of heat in them or adding a vanilla bean to pretty much any recipe I make.

  25. I love to make Blueberry Lime Jam! I love the fact that my new daughter in law loves it and always tells me how much she enjoys it=)

  26. Huckleberry Jam is the best jam I have ever eaten. So rich, try it on a bran muffin and one would think they have arrived in heaven.

    1. My favorite Sally. I adore Huckleberry – husband is from Montana… we can’t get them here except through mail order which makes me crazy. I want to try to make them grow in my garden… LOL Love Huckleberry – my very favorite!

  27. I’d love to win this book for some fresh ideas for home canning – I feel like I’ve kind of gotten into a rut lately with my jams and other preserves. The book would be so inspirational!

  28. I’d like to win this book for some inspiration this summer to try new flavor combinations and ways to use preserves with all the incredible fruits we have coming soon!

  29. My favorite fruit to preserve by far is apples. You can make applesauce (to which I’m addicted!), apple butter, apple jelly, apple pie filling… The list goes on and on. I didn’t start canning until this past November, AFTER apple season in Maine, and I’ve been longing for fall ever since!

  30. For using up what might be too much – a glaze on either pork loin or chicken pieces! Last year I made way too much cranberry-orange sauce (it never jelled, hence the sauce part) and it’s been terrific over the winter as a glaze.

  31. I’ve been preserving strawberries but I can’t wait to get my hands on some peaches for a peach bbq sauce!

  32. I’d like to win this cook book because I often struggle to come up with exciting ways to use all the yummy things I’ve canned.

  33. Oh, I’ve been wanting this book! My absolute favorite fruit is cherries. I’ve made a jam or two with them, but I’d love some more ideas on how to preserve them! Thanks for the chance, Nicole 🙂

  34. My favorite fruit to put up is strawberries! They never let me down and I could eat nothing but strawberry jam forever, if I had to 🙂 I also love using last bits of my Spiced Tart Cherry Jam by melting it and making a glaze for pork or turkey – YUM!

  35. I’ve tried several fruits, but my favorite has to be peaches. They aren’t necessarily the easiest to prepare, but there is a certain wow factor when you open a jar of peach jam in December. It’s summer in a jar.

  36. Rhubarb is my favorite fruit, showing itself as the first blush of spring. I use it for preserves of all sorts, sauced and in pickles. To use the preserves I enjoy PBJs, serve them with cheese for a tart counterpoint, and to fill tarts.

  37. Marmalades & Fruit Butters! My dad loves ’em. He’s a simple guy but preserved fruits really make his day. I’d love to make him some of these recipes!

  38. I love peaches and really want to preserve them more so I can enjoy them for longer than the fleeting time they come to the farm stand. This book looks incredible. I want it so I can get ideas for using what I preserve.

  39. I’m in awe of your garden, Nicole! If only I didn’t live in a condo or possess the black thumb of death. And if only I wasn’t terrified of bugs ‘n creepy crawlies. If all of those things happened, then maaaaaybe I’d have a garden, lol. Your marmalade looks divine. It brings me back to my childhood, when my parents would buy jar upon jar of marmalade and we ate it with everything, especially buttered toast. I really need to start preserving and canning – I’ll email you for some tips if I ever do!

  40. I’m curious…have you tried using honeysuckle infusion water instead of plain water for the blood orange marmalade recipe? Do you think the oranges would overpower?

    1. I have not tried that, so I am not sure how it would work.
      It sounds delicious. If you decide to try it, let us know how it works out. Jellies, Jams and Marmalade’s are such a science I’m usually afraid to do too much changing.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.