Comments on: Blood Orange Marmalade

By: Mollie

Mollie — Tue, 22 Nov 2011 00:39:14 +0000

Hello! I’m a newbie here. I wanted to make kumquat marmalade for holiday gift baskets this year, but have found a severe lack of the fruit. So I decided I would try blood orange marmalade. I’ll be packing it in the baskets with a fig and thyme jam, tea, and scone mix. How many pints does this recipe make? And does anyone have suggestions on how to substitute powdered pectin for liquid pectin? I’m relatively new to preserving and canning and have only used powdered thus far.

Thank you!

By: Shirley Dehmer

Shirley Dehmer — Thu, 17 Nov 2011 02:15:19 +0000

I have never been much of a sweet eater. My sister loves Orange Marmalade and I had it once at her house. The Marmalade I tried at her house looked to me like the oranges were zested and then the pith cut off. In your pictures, it looks like you really just chopped your oranges, skin, pith and all. You didn’t say in the recipe. You assumed that everyone would know what you did and how you chopped them. I hate to be such a dummy, but I am really ignorant about Marmalades. Please explain.
I love Blood Oranges. They intrigue me and I intend to use your recipe. Thank you so very much for sharing it with us. I have begun to collect Scone Recipes. I have yet to bake any of them, but I will and I will make the Marmalade before I try the Scones. I can hardly wait!

By: Blood orange marmalade | The Family Kitchen

Blood orange marmalade | The Family Kitchen — Sat, 16 Apr 2011 03:55:03 +0000

[...] Adapted from Food in Jars! [...]

By: Robinson

Robinson — Mon, 04 Apr 2011 20:22:07 +0000

Do you leave the pith in the marmalade? I have a bag full ‘o blood oranges ready to go but I’m wondering about the pith as I’ve read in other recipes that you want to make sure not to get any of the pith in with your zest.

By: Jackie

Jackie — Sat, 02 Apr 2011 21:44:00 +0000

Just a note to clarify that the marmalade using liquid pectin can take up to two (2) weeks to set up properly. Got that information on the Certo insert.

By: Blood, blood, glorious blood « GuFf

Blood, blood, glorious blood « GuFf — Tue, 29 Mar 2011 20:59:46 +0000

[...] Blood orange marmalade Adapted slightly from Food in Jars [...]

By: blood orange extravaganza « luckylily

blood orange extravaganza « luckylily — Sun, 13 Mar 2011 21:18:11 +0000

[...] the flavor. just enough bitterness to balance out the super sweetness. i slightly modified this blood orange marmalade recipe from food in jars. sunday breakfast nom nom [...]

By: loolabelle

loolabelle — Fri, 11 Mar 2011 22:03:54 +0000

I made blood orange marmalade again, it turned out runny. Again. So it will not be “good enough” to give away and I will have to keep it! I will try again over the weekend before the season is over. I am looking forward to the orange marmalade with cardamom! This site is great for ideas, can’t wait for strawberry and blackberry season!

By: the death of an orange « Yerttle's Blog

the death of an orange « Yerttle's Blog — Mon, 24 Jan 2011 16:32:21 +0000

[...] January 24, 2011 the death of an orange Posted by yerttle under Food, Photographs, recipe | Tags: blood oranges, condiments, cooking, dessert, food, home canning, life, mess, Olympus E-620, photography, postaday2011 | Leave a Comment I’m making Blood Orange Marmalade. [...]

By: colleen

colleen — Fri, 23 Apr 2010 07:41:36 +0000

Sooo.. It’s a year later.. I’m making blood orange marmalade and just got some jars I thought were cute from Freddies. Turns out they’re just impractical. I love your jars and plan to can a whole lot this year. Where are you getting them? We live in the Gorge and can easily access Portland, if that’s where they are. Thank you. Did you repeat (and improve) this year? The oranges have been decadently good out of hand. Candy.