Blood Orange Vanilla Marmalade Recipe

I absolutely adore this Blood Orange Vanilla Marmalade recipe because it’s a delightful blend of citrusy sweetness with the warm aroma of vanilla that transforms my morning toast into a gourmet experience. The beautiful color and the satisfying process of making it are the perfect blend of creativity and nostalgia, bringing a touch of sunshine to any breakfast table.

In this marmalade, the tangy blood oranges and a hint of lemon are a combination I love. The vibrantly red spread made with 2 pounds of blood oranges and the brightness of lemon is a nutritionally rich treat, packed with that all-important vitamin C.

This preserve is a balance of tartness and the not-at-all-obvious sweetness that comes from the infusion of a vanilla bean while it was cooking.

Ingredients

Blood Oranges:
They add a citrusy sweetness and vibrant color.

They’re rich in vitamin C.

Lemon:
Provides a natural pectin source for thickening and adds a delightful, tangy flavor.

Granulated Sugar:
Gives sweetness and aids in preserving the marmalade.

Vanilla Bean:
Imparts a warm, aromatic depth to the flavor.

Ingredient Quantities

• 2 pounds blood oranges
• 1 lemon
• 4 cups water
• 4 cups granulated sugar
• 1 vanilla bean, split and seeds scraped

Instructions

1. Thoroughly wash the blood oranges and lemon. Cut them in half and then into thin slices, removing any seeds you find.

2. In a large pot, combine the following ingredients: sliced fruit, including the peel; and 4 cups of water.

3. Increase the heat to medium-high. Carefully stir the mixture into a boil. Then reduce the heat to low and see that it simmers. Let it simmer—uncovered—until the fruit is soft, partially broken down, and pulpy. About 45 minutes should do it.

4. In the pot, add 4 cups of granulated sugar and stir very well to dissolve.

5. Slice the vanilla bean in half lengthwise and remove the seeds. Put both the seeds and the pod into the pot.

6. Raise the heat to medium-high and bring the blend to a boil, stirring often.

7. Keep boiling, checking and stirring frequently, until the marmalade reaches the setting point. This should take about 30 to 45 minutes. Test the set with a plate that has been chilled in the freezer; it should wrinkle when pushed if the setting point has been reached.

8. Once established, take off the heat and cast off the vanilla pod.

9. Before moving the marmalade into sterilized jars, allow it to cool to just above room temperature. Use a ladle to transfer it there, leaving about 1/4-inch headspace in each jar.

10. Tightly seal the jars, and let them cool down to room temperature. Store them in a place that is cool and dark; the refrigerator works just fine, too. Now that you are safely on the other end of this marmalade-making project, go enjoy the fruits of your labor! Blood Orange Vanilla Marmalade is what you can look forward to on your next breakfast toast.

Equipment Needed

1. Cutting board
2. Sharp knife
3. Large pot
4. Stirring spoon
5. Measuring cups
6. Paring knife (for vanilla bean)
7. Ladle
8. Sterilized jars with lids
9. Freezer-safe plate (for testing setting point)

FAQ

• Can I use regular oranges instead of blood oranges?Indeed, you can use standard oranges in their place, but you will mourn the distinctive taste and hue of blood oranges.
• How do I sterilize the jars for the marmalade?Clean the jars thoroughly with hot, soapy water. Place the jars, inverted, in an oven preheated to 225°F (110°C). Let the jars stay in the oven for a minimum of 10 minutes before using.
• How long does the marmalade last?When sealed correctly, it may last as long as a year if kept in a cool, dark environment. After opening, refrigerate.
• Can I use bottled lemon juice instead of a fresh lemon?It is recommended to use fresh lemon juice for enhanced flavor and natural pectin content.
• What is the purpose of the vanilla bean?A subtle, rich flavor from the vanilla bean complements the citrus’s tangy bite.
• Is it necessary to use the vanilla bean pod after scraping the seeds?Indeed, infusing more flavor into the marmalade by simmering the pod with it is a great idea. And of course, after you have allowed the marmalade sufficient time to absorb the flavor from the pod, be sure to remove the pod before pouring the marmalade into jars.
• Can I reduce the amount of sugar in the recipe?Sugar reduction may affect how well the marmalade sets and preserves. Adjust carefully.

Substitutions and Variations

You can use regular oranges or ruby red grapefruits instead of blood oranges for a different flavor profile.
Substitute lime for the lemon to achieve an even more tart flavor.
Substitute an equal amount of honey or agave syrup for the granulated sugar, and you will get a sweet distinction.
If you don’t have a vanilla bean available, you can substitute it with 1 teaspoon of vanilla extract.

Pro Tips

1. Use a Mandoline for Even Slices To ensure the blood oranges and lemon are sliced evenly and thinly, use a mandoline. This will help them cook evenly and create a uniform texture in your marmalade.

2. Chill Multiple Plates for Setting Tests Before you start cooking, place several plates in the freezer. This way, you can test the marmalade’s setting point multiple times without waiting for the plate to chill again.

3. Sterilize Jars Properly Make sure your jars and lids are thoroughly sterilized before you fill them. Boil them for at least 10 minutes to ensure they are free of bacteria, which will help preserve the marmalade longer.

4. Adjust Sweetness if Needed Taste the mixture after adding half the sugar. Depending on the natural sweetness of the blood oranges, you might want to adjust the amount of sugar to your personal liking.

5. Experiment with Flavor Enhancements Consider adding a pinch of salt or a splash of brandy near the end of cooking to enhance the flavors and add depth to the marmalade.