Strawberry Blood Orange Marmalade
Strawberry blood orange marmalade features tender citrus slices suspended in bright berry jam. A stunning late winter preserve that combines the best of jam and marmalade in one beautiful jar.
Servings: 40 servings (about 5 half pint jars)
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
This recipe is adapted from Lindsay Landis's "That's My Jam" (Love and Olive Oil), modified to be more marmalade-like with visible citrus peel throughout.
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
Calories: 43kcal | Carbohydrates: 11g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 59mg | Fiber: 1g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 19mg | Calcium: 11mg | Iron: 0.1mg