Blood Orange Jam Recipe




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Blood Orange Jem ~ theviewfromgreatisland.com

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!

Blood Orange Jam is less bitter than marmalade and has a fresh burst of citrus flavor! ~ theviewfromgreatisland.com

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!

Clementines for making Clementine Jam ~ theviewfromgreatisland.com

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!

Blood Orange Jam ~ a fresh and vibrant citrus preserve ~ theviewfromgreatisland.com

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 ;)

Making Blood Orange Jam ~ theviewfromgreatisland.com

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.

Blood Orange Jam is a fragrant and vivid citrus preserve that makes an extra special breakfast treat ~ theviewfromgreatisland.com

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.

Blood Orange Jam made with fragrant and beautiful blood oranges for a unique breakfast treat ~ theviewfromgreatisland.com

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

Yield: makes about 1 1/2 cups

Blood Orange Jam

Ingredients

  • about 4 pounds blood oranges
  • 1 cup granulated sugar
  • juice of 1 lemon
  • 2 vanilla beans

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

notes:

  • 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!

Blood Orange Jam ~ this easy small batch jam has a bright delicate flavor with berry overtones, and a glorious color ~ with none of the bitterness of marmalade. #jam #jelly #smallbatchjam #freezerjam #bloodorange #citrus #marmalade #breakfast #brunch #diypantry #bloodorangemarmalade #orangejam

 

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43 Comments

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  • Reply
    Aubrey Rinella
    February 3, 2018 at 9:29 pm

    Hello! Thank you for posting this. Blood oranges are my absolute favorite fruit. I tried making it; it is cooling, so we shall see how it turns out. I have a silly question. Was it supposed to be 4 pounds of fruit with the rinds on? Or four pounds after the rinds had been removed? I measured it after the rinds have been removed and I think that may have been an error on my part. Either way, it smells amazing and looks beautiful, but I would greatly appreciate your feedback! Thank you.

    • Reply
      Sue
      February 4, 2018 at 7:09 am

      Hi Aubrey ~ that’s 4 pounds of oranges, whole. Then you’ll remove the rinds. I’m so glad you tried this, it’s quite unusual, and I agree about blood oranges, I just used them today to make an incredible salad dressing, I’ll be sad when the season is over!

  • Reply
    Schatzi49
    October 16, 2017 at 9:44 am

    Every fall I look forward to cranberries and apples. Now I have to add blood oranges to my list. Will be watching for them at Farmers Markets and stores. Can’t wait. I made a double batch of Cranberry Butter to use up the frozen berries from last year, so beautiful and yummy. Love your site and recipes. Keep them coming.

    • Reply
      Sue
      October 16, 2017 at 10:24 am

      Thanks for the support Schatzi, it keeps me going! And blood oranges are my passion, I can’t wait for them to show up in the stores :)))

  • Reply
    Fred Nielson
    August 13, 2017 at 12:16 pm

    Thank you so much for this recipe, Sue. I have a blood orange tree in my back yard and am thrilled to have a way to preserve some. Last season a good deal of the harvest was given to family and neighbors. This year much will be jammed and then, maybe, parceled out to friends and neighbors. Maybe. Can’t wait till the fruit ripens and is ready for pickinf. Yum!

    • Reply
      Sue
      August 13, 2017 at 7:42 pm

      You are so lucky to have a tree, that’s got to be a rare privilege!

  • Reply
    Pat
    February 24, 2017 at 2:05 pm

    Will try this for sure, but am going to process the jam, as i have very little fridge or freezer space to store jam. Would like to try marmalade as well, as that’s something I love.

  • Reply
    Joan
    February 17, 2017 at 12:46 pm

    Just bought blood oranges, can’t wait to make the jam and then your blood orange bars.
    thanks for the recipes. Yum! Yummy!

    • Reply
      Sue
      February 17, 2017 at 1:18 pm

      Yay Joan ~ enjoy!

  • Reply
    Laura
    February 10, 2017 at 9:17 am

    Hi Sue,
    Thank you for your wonderful posts. I’m making this jam now and was wondering if I could make your Meyer lemon cake receipe using the blood oranges instead. I would just use the fruit pulp instead of boiling the whole fruit. What do you think? I have made your cake probably 30 times now, I love it in that it uses no flour. Thank you.

    • Reply
      Sue
      February 10, 2017 at 9:57 am

      Well Laura you probably know that cake better than I do by now! I would think it would be worth a try, and I’d love to know how it turns out ~ I wonder what color it would be…could be beautiful :)

      • Reply
        Laura
        October 9, 2017 at 12:39 pm

        Hi Sue,
        Sorry for this late reply on the blood orange cake, it didn’t turn out, way too bitter. What made me think of it today was making another tangerine cake!

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