Blood Orange Jam Recipe

Blood Orange Jem ~

Blood Orange Jam ~ this easy 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! ~

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 ~

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 ~

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 ~

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 ~

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 ~

My pretty jam jars come from Weck ~ click on the image for more info.

I’m making blood orange shortbread crumble bars with my jam, so don’t go anywhere…that recipe will be up on the blog next week!

Blood Orange Jam

Yield: makes about 1 1/2 cups

Blood Orange Jam


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


  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.


  • 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 it!

Beautiful and delicately delicious Blood Orange Jam ~ preserves | Mother's Day | Valentine's Day | citrus | breakfast | marmalade | orange jam |



  • 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
      August 13, 2017 at 7:42 pm

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

  • Reply
    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
    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
      February 17, 2017 at 1:18 pm

      Yay Joan ~ enjoy!

  • Reply
    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
      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
    Victoria Schwalbe
    February 8, 2017 at 12:41 pm

    I made this yesterday. All I can say is who needs World Market? It is wonderful!!! Thanks for the recipe and inspiration.

    • Reply
      February 8, 2017 at 3:52 pm

      Haha ~ thanks Victoria :))

  • Reply
    February 8, 2017 at 8:24 am

    I’ve made blood orange jam last winter following your clementine jam recipe. It is sooo delicious, just that my blood oranges weren’t quite red so the jam turned out orange… I have to make it again soon and hopefully the blood oranges will be red this time (can’t actually check in the store, I can only see it when I peel one at home).

  • Reply
    February 7, 2017 at 4:11 pm

    Gorgeous color. Seems a shame to “discard the peels” – the zest/rind has amazing flavor, color and nutritional value and it doesn’t take much time or effort to zest the peels for other uses – I include it in salad dressings, baking (biscotti!), marinades, etc. Just a thought…but YUM!!

  • Reply
    February 6, 2017 at 11:44 am

    What a beautiful color! I will definitely look for them next time I go shopping. We don’t see them often. I am craving citrus of all kinds these days!

  • Reply
    Jean |
    February 5, 2017 at 3:21 pm

    Beautiful! It’s been too long since I’ve had blood oranges. If I get my hands on enough of them, they’re going to get jammed!

  • Reply
    Jennifer @ Seasons and Suppers
    February 5, 2017 at 6:14 am

    Beautiful! I have finally got my hands on some blood oranges, so I’m all set to make up a batch of this. I can just imagine the flavour :)

  • Reply
    Laura | Tutti Dolci
    February 4, 2017 at 5:55 pm

    That color is stunning!! I need this jam for my morning toast :)

  • Reply
    Tricia @ Saving room for dessert
    February 4, 2017 at 2:17 pm

    Wow this is a beautiful jar of jam! You are so lucky to be in the land of citrus because your fruit just looks happier :) What I wouldn’t give to have a jar of this in my fridge! I’m with Chris – hand me a biscuit and your delicious jam and I could be a very happy girl!

    • Reply
      February 4, 2017 at 2:44 pm

      Yup, I live in the land of happy fruit ;)

  • Reply
    February 4, 2017 at 12:18 pm

    This is so yummy… I’ll try it..

    Please visit:

  • Reply
    Victoria Schwalbe
    February 4, 2017 at 10:43 am

    Thank you thank you thank you for this wonderful post. I love blood oranges! Last fall I brought a jar of blood orange marmalade at World Market. It as sooooooooo good. The closest WM store is 2+ hours away so I don’t get there too often. Went last week with a WM gift card, intending to spent the whole thing on blood orange marmalade. They didn’t have it….Not even a place on the shelf. I will make your jam very soon, before they disappear. I’ll also try the Clementine too. Citrus is my favorite flavor…would choose a lemon dessert over chocolate every time.

    • Reply
      February 4, 2017 at 2:43 pm

      Oh that’s such a shame, the food does change a lot at World Market. Well, at least you’ve got this recipe to tide you over!

  • Reply
    February 4, 2017 at 10:22 am

    Good morning Sue, this has to be the prettiest color I’ve ever seen. I bet it is fabulous on a slice of toast. Blood oranges happen to be my favorite though the most allusive of all citrus;)

    • Reply
      February 4, 2017 at 2:44 pm

      It’s great on plain toast, Cheri ~ my favorite is just a toasted and buttered English muffin.

  • Reply
    February 4, 2017 at 5:57 am

    My mother used to call this “freezer jam”. She’d make it with all the summer fruits. Love the idea of using blood oranges (marmalade is my favorite jam) and the color is smashing! Must try making marmalade with blood oranges! Is anything better on a slice of toast or English muffin?

    • Reply
      February 4, 2017 at 2:45 pm

      Blood orange marmalade is wonderful, too, Barbara ~ I think I’ll do that next winter!

  • Reply
    maris (in good taste)
    February 3, 2017 at 1:04 pm

    That sure looks pretty! I would love to get a jar of this as a gift – perfect brunch hostess gift!

  • Reply
    Angie@Angie's Recipes
    February 3, 2017 at 11:28 am

    Gorgeous colour and with just 1 cup of sugar, I would totally enjoy this homemade jam on my protein bread without guilt!

    • Reply
      February 3, 2017 at 12:09 pm

      Thanks Angie ~ I pride myself on adding the least amount of sugar possible to my jams and preserves. I love the fresh fruit flavor!

  • Reply
    Megan Marlowe
    February 3, 2017 at 10:32 am

    Your photos are always beautiful! I want to LICK the spoon and then lick the jar clean. This jam looks amazing!

    • Reply
      February 4, 2017 at 2:59 pm

      Thanks Megan :)

  • Reply
    Elaine @ Dishes Delish
    February 3, 2017 at 10:18 am

    Yum! I love blood oranges. I usually make cocktails out of them but your post makes me want to try making jam!

    • Reply
      February 3, 2017 at 12:10 pm

      Mmmmmmm, cocktails…is it 5 0’clock yet??

  • Reply
    Platter Talk
    February 3, 2017 at 10:08 am

    Beautiful. Looking forward to putting some of this jam together. I think I might use it with a chicken dish.

  • Reply
    Michelle Frank | Flipped-Out Food
    February 3, 2017 at 10:01 am

    I adore blood oranges, and this is completely different than anything I’ve ever tried with them before. The addition of vanilla is a stroke of brilliance. Now I’m intrigued by the blood orange shortbread crumble bars! I’ll stay tuned!

  • Reply
    Veena Azmanov
    February 3, 2017 at 9:45 am

    I must admit I have never had blood orange jam.. I love the color – so pretty! Can’t wait to try this

  • Reply
    Chris Scheuer
    February 3, 2017 at 8:58 am

    We definitely think on the same wavelength Sue, I’m making blood orange marmalade today. There’s just something magical about blood oranges. I’d love to have a big fluffy biscuit right now with a scoop of your beautiful jam!

    • Reply
      February 3, 2017 at 9:03 am

      Magical is just the word for them, Chris, can’t wait to see your marmalade!

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