| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 540 | 0g | 0g | 140g |
| sugars | fibre | protein | salt |
| 138g | 2g | 1g | 0g |
There’s something simply magical about savoring the tangy sweetness of my Blood Orange Marmalade. This charming preserve blends the bold, distinctive flavor of blood oranges with just the right amount of sugar, yielding a vibrant spread that tantalizes the taste buds while invoking nostalgia of warm, sunny Californian orchards where these citrus beauties thrive bountifully.
Uniquely Californian, Distinctly Me
Growing up in California, I have always had a fondness for the bounty of fresh fruit available all year round — from succulent peaches to tart cherries, and of course, blood oranges. This marmalade recipe is a homage to my Californian roots, a spoonful of sun-drenched childhood memories you could say.
I believe in bridging cultures through food, hence this marmalade carries an unexpected twist. Though largely a Western delight, as my Indian roots would have it, I’ve sprinkled in a hint of tartness from fresh lemon juice, a nod to Gujarat’s love affair with refreshingly tangy flavors.
A Delicious Health Boost
Not only is this Blood Orange Marmalade a joy to cook and eat, it’s packed with nutrients as well. Blood oranges are rich in vitamin C and potassium, and they’re celebrated for their anthocyanins – powerful antioxidants that give them their signature ruby-red color. Coupled with a dollop of lemon juice known for its immune-boosting properties, this marmalade proves a tasty way of fueling your body with essential nutrients. Sugar, though eaten in moderation, serves as an important source of energy.
Dressed up or pared down, this marmalade stands its own. Drizzle it atop toasted brioche, swirl it in Greek yogurt, or sandwich it between home-baked scones – a la British High Tea. You may also find it working wonders in Indian-American fusion desserts, with it providing a welcome break from all the rich, spiced flavors. I find it to be a perfect companion for my pancakes and waffles too, elevating the humble breakfast staples into an upscale extravaganza.
With this marmalade, you get to taste a part of my world, my heritage. It remains a testament to my belief that food truly transcends borders – bringing together fresh Californian produce with the subtle undertones of Indian flavor palettes. It’s the reason why I so love making, sharing, and of course, eating this Blood Orange Marmalade. Every batch churned in my kitchen is steeped in love and tradition – an edible memoir on a toast, if you will.
What You’ll Need
- 1 1/2 pounds of Blood Oranges
- 4 cups of Water
- 1 tablespoon of Lemon Juice
- 4 cups of Sugar
Method
Step One
Take the 1 1/2 pounds of blood oranges and wash them thoroughly. Slice the oranges into thin slices, making sure to save all the juice that comes out during this process.
Step Two
In a large pot, combine the sliced blood oranges, any juice that was saved, and the 4 cups of water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for about an hour or until the fruit is very soft.
Step Three
After the fruit is soft enough, add the 1 tablespoon of lemon juice and the 4 cups of sugar into the pot. Stir the mixture well until the sugar is well dissolved.
Step Four
Again, bring the mixture to a boil over high heat. Boil it rapidly until it reaches the setting point. You can check this by leaving a teaspoon of the marmalade on a cold plate for a few minutes. If it becomes wrinkly when you push it with your finger, it’s ready.
Step Five
Once the marmalade is at its setting point, remove the pot from the heat. Stir it to disperse any fruit in the mixture and then quickly pour it into sterilized jars. Seal the jars while the marmalade is still hot. Let the jars cool down to room temperature before storing them.
Your delicious homemade blood orange marmalade is now ready. Store it in a cool, dark place and enjoy!
