Blood orange marmalade

Blood orange marmalade

Total: 8 hr 40 min. | Active: 40 min.
vegan, lactose-free, gluten-free
Nutritional value / 100 Gram: 223 kcal
, Carbohydrate: 55 g


1000 g


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 kg blood orange, rinsed with hot water, dabbed dry
2 dl water


450 g preserving sugar (Coop)
½ lemon, the whole juice
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For 3 preserve jars each holding approx. 2 ½ dl, rinsed with hot water

How it's done

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Use a peeler to peel the oranges finely. Cut the peel into thin strips (yields approx. 70 g) and place in a wide pan. Squeeze the oranges (yields 400 ml of juice), add to the pan along with the water, cover and leave to steep for 8 hours or overnight at room temperature.


Add half of the preserving sugar with the lemon juice to the orange liquid, mix, bring to the boil while stirring, simmer for 1 minute. Add the remainder of the preserving sugar while stirring, then simmer for a further 4 mins.


Ladle the marmalade into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Leave to cool on an insulating surface.

Good to know
Tip: If the oranges produce more juice, the extra liquid can be reduced accordingly.
Shelf life: Store in a cool, dark place for approx. 6 months. Once opened, keep the jars in the fridge and consume quickly.

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