Blood Orange Jam ~ this easy small batch citrus jam has a bright delicate flavor with berry overtones, and a glorious color ~ with none of the bitterness of marmalade. I’ve added vanilla bean to make it even more alluring…breakfast never had it so good!
I’m always extra excited to bring you a recipe that’s totally unique, I guess it’s the thrill of discovery! This Blood Orange Jam is one of a kind…it’s something I’m sure you’ve never had before, and a sheer delight.
Blood oranges are a wonderful freak of nature ~ they’re a natural mutation that has the most gorgeous blush color and raspberry-like flavor.
Blood orange season is short and sweet, so grab them when you see them. Look for them next to the regular oranges, but read your signs carefully, because blood oranges don’t look any different on the outside, it’s only when you cut into them that you’ll see how special they are. Keep in mind you can do this with all kinds of citrus, not just blood oranges. I’ve already made CLEMENTINE JAM which turned out fabulously, the color and fresh citrus flavor is intense!
I’ve also done a GRAPEFRUIT HABANERO JAM, which is a hot pepper jam perfect for cheese and crackers. In all cases the citrus flavor just sings, and proves that marmalade and curd aren’t the only games in town when it comes to preserving citrus. I’m planning to experiment with lemons next…should be interesting!
Prepping this jam is a breeze ~ I use a small sharp knife to remove the rinds from the oranges, and then just slice them thickly, removing any seeds. Then I puree the flesh and pour the whole lot into a large pot. I love the combination of vanilla and citrus, so I add the seeds and pod of a vanilla bean. I set it on the stove to boil for about 40 minutes, or until the liquid has reduced by at least 2/3 and thickened. The exact time will depend on the size of your pot and how furiously you boil 😉
At this point I like to push it through a mesh strainer just to refine the texture a bit, but that isn’t absolutely necessary.
The color and flavor come through so vibrantly ~ and the flavor is like nothing you’ve ever tasted.
This jam can be kept in the refrigerator for at least 2 weeks, or frozen for up to a year, if you’re lucky enough to have a large quantity of blood oranges. Mine is a small batch jam, but you could can it as well, just make sure to follow safe canning procedures and process your blood orange jam for 10 minutes in a hot water bath.
My pretty jam jars come from Weck ~ click on the image for more info.
I used this jam to fill my BLOOD ORANGE CRUMBLE BARS ~ they turned out fantastic so be sure to check them out. Shortbread crumble bars are a specialty of mine, and I’ve done lots of delicious varieties, some filled with jam, others filled with fresh fruit.
Blood Orange Jam
- about 4 pounds blood oranges
- 1 cup granulated sugar
- juice of 1 lemon
- 2 vanilla beans
- Remove the peels from the oranges. I do this by slicing off the very top and bottom, and, with the orange firmly sitting on my surface, carefully cut away the peel, from top to bottom, working my way around the orange. Try not to cut away too much of the flesh, but do remove the bitter white part. Discard the peels.
- Thickly slice the oranges and remove any seeds. Puree the oranges, in batches, in a food processor, and then put in a large pot, preferably one with a heavy bottom to prevent scorching. Stir in the sugar and lemon juice, and add the vanilla seeds and pods. Bring up to a boil, lower the heat to medium, and boil for about 40 minutes until the mixture has reduced by at least 2/3, and has thickened. Stir frequently, especially toward the end when it could scorch. Be aware that the jam will thicken even more as it cools.
- Remove the vanilla pods and push the jam through a mesh strainer. I use the back of a large spoon to force as much as possible through. You should only be left with a thin layer of solids. This step is optional.
- Fill your jar or jars and let cool before covering and refrigerating. Jam will keep at least 3 weeks in the refrigerator, or up to a year in the freezer.
- You can use a little more or less sugar, just be sure to taste the jam as it is cooking and adjust the amount to your liking.
- If you don’t want to use expensive vanilla beans, use vanilla extract or, better yet, vanilla paste. If you are using extract, add it after the jam has cooked. You might also experiment with almond extract, or just let the pure blood orange flavor shine through on its own.
don’t forget to pin this gorgeous blood orange jam recipe!
Questions and Reviews
How thick is it supposed to be, I made it today and it’s not too thick, I did have to use a blender instead of a food processor but my question is, if it is a little thin can I still use it for your crumble bars or do I need to try to thicken it? And if I do need to thicken it can I just put it back on the stove?
Yes, put it back on the stove. If you’re in a super hurry you can thicken it with a little cornstarch slurry. The consistency is a little looser than a thick jam you’d get in a jar, if that helps.
How much vanilla bean paste would you suggest?
So I can prepare my jars, how much does this recipe produce?
This jam looks very beautiful and tasty. However to prevent the growth of mold and bacteria, you need at least one cup of sugar per lb of prepared fruit. 4 lbs of blood oranges will equal about 3 lbs prepared fruit so use about 3 cups of sugar.Otherwise even short storage in the refrigerator or on the counter will make it prone to storage. Sugar acts as a preservative as well as a sweetener. If the correct amount of sugar makes it too sweet for your taste add the juice of one lemon to correct.
Hey Sue, can this be water bath canned for longer shelf life? Thx, Sparki
I didn’t test it for canning, Sparki, so I can’t say if the acidity level is safe. I know oranges can be canned, but you may need to add more lemon juice to bring the acidity up for blood oranges.
Can you make this with splenda? Also, can this be processed.
I haven’t tried but I don’t see why not.