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Strawberry blood orange marmalade brings together late season winter citrus and early season spring berries in a delicious combination. Blood oranges are at their peak in late winter, right when the first strawberries start appearing in stores. The thin slices of blood orange peel suspended in bright berry jam give this marmalade both stunning looks and complex flavor.
This is a true marmalade with visible citrus peel throughout, not just a jam with citrus flavor. The blood orange slices soften during an overnight soak and a brief simmer, becoming tender and pleasantly bitter in that classic marmalade way. Combined with sweet strawberries, the result is beautifully balanced.
Table of Contents
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
This recipe is adapted from Lindsay Landis’s book titled That’s My Jam, but I’ve modified her original jam version to be more marmalade-like with visible peel throughout. I tried making it as a traditional no-pectin marmalade with more sugar, but blood oranges and strawberries are both so naturally sweet that the extra sugar made it cloying, and I couldn’t get a proper set. Low-sugar pectin is definitely the way to go here.
The method follows my strawberry marmalade approach: slice the citrus thin, soak overnight to soften the peel and cut the bitterness, then simmer briefly before adding the berries and pectin. This gives you tender, flavorful peel pieces without any tough or overly bitter bits.
Notes from My Kitchen
I first made this marmalade in late February when I spotted blood oranges at the store alongside the season’s first strawberries. That fleeting window when winter citrus and early spring berries overlap felt like the perfect excuse to try something special.
The color is absolutely stunning: a deep, dramatic red with ruby-hued citrus slices suspended throughout. It’s become my favorite preserve to give as gifts because it’s unexpected and gorgeous. People always ask what the flavor is, and “strawberry blood orange marmalade” gets such a delighted reaction.
Quick Look at the Recipe
- Recipe Name: Strawberry Blood Orange Marmalade
- Recipe Type: Marmalade
- Canning Method: Water Bath Canning
- Prep Time: About 30 minutes (plus overnight soak)
- Cook Time: About 20 minutes
- Canning Time: 10 minutes for half pints
- Yield: About 5 half pints
- Jar Sizes: Half pints or quarter pints
- Headspace: 1/4 inch
- Ingredients Overview: Blood oranges, strawberries, water, sugar, low-sugar pectin, and lemon juice
- Safe Canning Recipe Source: Adapted from “That’s My Jam” by Lindsay Landis
- Difficulty: Moderate
- Similar Recipes: This recipe is similar to other fruit and citrus marmalades, like Strawberry Lemon Marmalade, Apple Marmalade and Cranberry Marmalade. It also has a similar flavor profile to straight Blood Orange Marmalade, but I especially like it with the addition of strawberries.
Ingredients
This recipe uses low-sugar pectin, which allows the natural sweetness of the blood oranges and strawberries to shine through. You can use either Sure-Jell Low Sugar (or Ball Low Sugar boxed pectin), Ball Flex Batch Low Sugar pectin, or Pomona’s Universal Pectin.
- Blood Oranges: 2 pounds (about 6 to 8 large oranges). You’ll quarter them and slice thin, peel and all.
- Water: Enough to cover for soaking, plus 2 cups for simmering.
- Strawberries: 20 ounces (1¼ pounds) fresh or frozen, hulled. This yields about 2 cups lightly mashed.
- Granulated Sugar: 1½ cups.
- Low-Sugar Pectin: Any standard low sugar pectin works here, including Sure Jel, Ball or Mrs. Wages. See notes for Pomona’s option.
- Lemon Juice: A bit of extra acidity really helps the flavors pop. Since it’s not required for safe preservation, feel free to use fresh lemon juice for better flavor.
Blood oranges are in season from December through April, with peak availability in February and March. You can prep and freeze the sliced citrus if your timing doesn’t line up with strawberry season.
Step by Step Instructions
This recipe comes requires an overnight soak for the oranges, which softens the peel and reduces bitterness. Don’t skip it! The flavor and texture will suffer without the soak.
Prepare and Soak the Blood Oranges
Wash and scrub the blood oranges thoroughly. Quarter each orange lengthwise, then slice each quarter crosswise into very thin slices, about ⅛ inch thick. Remove and discard any seeds as you go. Place the sliced oranges in a large bowl and cover with water.
Let soak overnight (or at least 8 hours) in the fridge. This softens the peel and reduces bitterness.
Simmer the Citrus
Drain the soaking water and discard. Transfer the orange slices to a large, heavy saucepan and add 2 cups fresh water. Bring to a boil over medium-high heat, then reduce to a simmer.
Cook for about 10 minutes, stirring occasionally, until the peel is tender and most of the water has cooked away.
Prepare the Strawberries
While the oranges simmer, hull the strawberries and lightly mash them. You want some texture remaining, not a smooth puree.
Measure out 2 cups of mashed fruit.
Add Strawberries and Pectin
Add the mashed strawberries and lemon juice to the saucepan with the simmered oranges. Stir in the low-sugar pectin until completely dissolved.
Bring the mixture to a full rolling boil over high heat, stirring constantly. Boil for 1 minute.
Add Sugar and Finish
Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Fill Jars
Ladle the hot marmalade into prepared jars, leaving ¼ inch headspace. Wipe rims clean, center lids on jars, and apply bands to fingertip tight.
Canning Strawberry Blood Orange Marmalade
Without canning, strawberry blood orange marmalade will keep in the refrigerator for up to 3 weeks or in the freezer for up to a year. For shelf-stable storage, process the filled jars in a boiling water bath.
Prepare your water bath canner while the marmalade is cooking. Lower the filled jars into the canner, making sure they’re covered by at least 1 inch of water. Process for 10 minutes for half pints, adjusting for altitude as noted below.
After processing, turn off the heat and let the jars stand in the canner for 5 minutes before removing. Let jars cool undisturbed on a towel-lined counter for 12 to 24 hours. Check seals before storing.
Altitude Adjustments
For water bath canning, processing times increase at higher elevations:
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Yield Notes
This recipe yields about 5 half pints. You’ll need approximately 2 pounds of blood oranges (6 to 8 large) and 1 pound of strawberries.
Blood oranges vary in size, so your yield of sliced fruit may vary slightly. The overnight soak and simmer process softens the peel significantly, so don’t worry if the slices seem thick at first.
Serving Ideas
This marmalade is wonderful on toast, biscuits, and scones, where the visible citrus peel adds both flavor and texture. The slight bitter edge from the orange peel makes it especially good with rich, buttery pastries and croissants.
Use it as a filling for thumbprint cookies or layer cakes, where the color and citrus pieces show beautifully. It’s also delicious stirred into plain yogurt or spooned over vanilla ice cream or cheesecake.
For a quick appetizer, spread cream cheese or goat cheese on crackers and top with a small spoonful of this marmalade. The sweet-tart-bitter combination pairs wonderfully with tangy cheese. It also makes a lovely glaze for roasted duck or pork.
Strawberry Blood Orange Marmalade FAQs
Yes, regular navel oranges or Cara Cara oranges will work, though you’ll lose the dramatic red color. The method is the same: quarter, slice thin, soak overnight, and simmer before adding the strawberries.
The overnight soak softens the peel and draws out some of the bitter compounds, resulting in a more pleasant texture and flavor. Don’t skip this step or you’ll end up with tough, overly bitter peel pieces.
Yes, frozen strawberries work just as well as fresh. Thaw them first and include any juice that accumulates. Frozen berries actually mash more easily than fresh.
I tried! The problem is that blood oranges and strawberries are both very sweet, so adding enough sugar for a traditional pectin-free set makes the marmalade cloying. Low-sugar pectin lets the fruit flavor shine through while still giving a reliable set.
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Strawberry Blood Orange Marmalade
Equipment
- Half Pint Mason Jars
- Canning lids and bands
- Large Heavy Saucepan
Ingredients
- 2 lbs blood oranges, about 6-8 large
- 2 cups water, for simmering (plus more for soaking)
- 1 lb strawberries, fresh or frozen, hulled
- 1½ cups sugar
- 1 box Sure-Jell Low Sugar pectin, 1.75 oz box, OR 6 Tbsp Ball Flex Batch Low Sugar
- 2 Tbsp lemon juice, fresh or bottled
Instructions
- Wash and scrub oranges. Quarter each orange lengthwise, then slice each quarter crosswise into very thin slices (about 1/8 inch). Remove and discard seeds.
- Place sliced oranges in a large bowl and cover with water. Let soak overnight (at least 8 hours) at room temperature to soften peel and reduce bitterness.
- Drain soaking water and discard. Transfer orange slices to a large heavy saucepan with 2 cups fresh water. Bring to a boil, reduce to simmer, and cook about 10 minutes until peel is tender and most water has cooked away.
- Add mashed strawberries and lemon juice to the simmered oranges. Stir in low-sugar pectin until dissolved. Bring to a full rolling boil, stirring constantly. Boil 1 minute.
- Add sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam.
- Ladle hot marmalade into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands to fingertip tight.
- Process in a boiling water bath canner for 10 minutes for half pints, adjusting for altitude. Let stand in canner 5 minutes before removing.
Notes
Why Low-Sugar Pectin?
I tried making this as a traditional no-pectin marmalade with more sugar to get a classic set, but blood oranges and strawberries are both so naturally sweet that the extra sugar made it cloying, and I couldn’t get a proper set. Low-sugar pectin is definitely the way to go.Don’t Skip the Overnight Soak
The overnight soak softens the peel and draws out bitter compounds. Without it, you’ll end up with tough, overly bitter peel pieces.Using Pomona’s Pectin
If using Pomona’s Universal Pectin: Whisk 2 teaspoons Pomona’s pectin with the sugar and set aside. Add 2 teaspoons calcium water to the fruit mixture along with the lemon juice. Bring to a boil, then whisk in the sugar-pectin mixture. Return to a full boil for one minute, stirring constantly, then remove from heat.Altitude Adjustments
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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