Blood Orange Strawberry Marmalade

Blood Orange Strawberry Marmalade
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Prep Time 10 mins
Cook Time 1 d 2 hrs
Total Time 1 d 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 50


  • 2 1/2 cups blood oranges (5 small blood oranges)
  • Rind from 5 small blood oranges
  • 4 cups strawberries, hulled and diced
  • 3 cups sugar


  • With a vegetable peeler remove the rind from the blood oranges. Using a sharp knife cut the rind into thin strips (julienne) and set aside.
  • Cut the white part of the orange or pith away from the flesh of the orange. Cut the blood orange into a small dice and set aside with the rind.
  • In a dutch oven or stainless steel pot add strawberries and cook on low for one hour, stirring occasionally.
  • After the hour put the mixture through a fine mesh strainer retaining the juice and press through about half of the strawberry pulp. Set aside.
  • Combine the oranges and rind. Heat on medium until mixture is simmering.
  • Cook at a simmer for 5 more minutes to soften the rind. Add the strawberry juice and pulp and continue cooking for 10 minutes.
  • Add the sugar into the pot and bring to a boil for about 5 minutes, stirring constantly. Begin testing for the gel point. (see gel point description).
  • Once you have reach the gel point turn off the heat.
  • Pour the hot marmalade into your sterilized jars, leaving 1/4" headspace at the top of the jar.
  • Wipe the rims with a clean, damp towel and screw the lids on tightly. Process in a waterbath for 10 minutes at a full boil.
  • Once you remove the jars from the waterbath do not touch them for 24 hours in order for them to set and cool naturally.
  • Store in a dark cool place till you are ready to eat. Make sure to remove your rings for storage.
Keyword Blood Orange Strawberry Marmalade, Marmalade, Orange, Strawberry