Blood orange marmalade

Prep time 40 mins

Cook 30 mins

Makes about 500ml

This isn't just marmalade; it's a seasonal spring imperative. Using peak blood oranges, we capture a flavour that is intensely bittersweet and complex—far beyond the capabilities of the standard naval orange. The real draw is the color: a deep, jewel-toned ruby-orange that completely changes the game. It looks stunning and tastes even better, providing a punchy, sophisticated depth that transforms your pantry. Perfectly balanced—exhilarating bitterness meets lush sweetness.

Use it on toast, with cheese, or as a glaze. This is the upgrade you need.

2kg blood oranges

1 kg caster sugar

Remove the peel from the blood oranges, clean the pith by cutting it off with a knife. leaving white free rind. Discard the pith. Cut into rrind into julienne. Squeeze all the juice from the remaining flesh and set aside. Discard flesh, but reserve the pips and tie in a small pieace of muslin. The pectin will help the marmalade set.

Cover the rind with cold water and bring to the boil three times, swapping over the water each time, until the rind is not bitter.

Combine all ingredients, including the rind and stir over low-medium heat until a jam consistency. You’ll need to test on a chilled plate to see the consistency –you should be able to run your finger through and hold a nice shape without setting too much.

Transfer hot marmalade to sterlised jars, seal and set in a cool dark place until ready to use.