Blood Orange Jam ~ this easy small batch citrus jam has a bright delicate flavor with berry overtones, and a glorious color ~ with none of the bitterness of marmalade. I’ve added vanilla bean to make it even more alluring…breakfast never had it so good!
I’m always extra excited to bring you a recipe that’s totally unique, I guess it’s the thrill of discovery! This Blood Orange Jam is one of a kind…it’s something I’m sure you’ve never had before, and a sheer delight.
Blood orange season is short and sweet, so grab them when you see them. Look for them next to the regular oranges, but read your signs carefully, because blood oranges don’t look any different on the outside, it’s only when you cut into them that you’ll see how special they are. Keep in mind you can do this with all kinds of citrus, not just blood oranges. I’ve already made Clementine Jam which turned out fabulously, the color and fresh citrus flavor is intense!
I’ve also done a GRAPEFRUIT HABANERO JAM, which is a hot pepper jam perfect for cheese and crackers. In all cases the citrus flavor just sings, and proves that marmalade and curd aren’t the only games in town when it comes to preserving citrus. I’m planning to experiment with lemons next…should be interesting!
what exactly are blood oranges?
Blood oranges are a wonderful freak of nature ~ they’re a natural mutation that has the most gorgeous blush color and raspberry-like flavor. The beautiful flesh ranges from deep pink to vibrant maroon, sometimes streaked with orange. This distinctive color comes from anthocyanins, pigments commonly found in berries and flowers but rare in citrus fruits.
how to make blood orange jam
- Prepping this jam is a breeze ~ I use a small sharp knife to remove the rinds from the oranges, and then just slice them thickly, removing any seeds.
- Then I puree the flesh and pour the whole lot into a large pot. I love the combination of vanilla and citrus, so I add the seeds and pod of a vanilla bean.
- I set it on the stove to boil for about 40 minutes, or until the liquid has reduced by at least 2/3 and thickened. The exact time will depend on the size of your pot and how furiously you boil 😉
- At this point I like to push it through a mesh strainer just to refine the texture a bit, but that isn’t absolutely necessary.
the results!
The color and flavor come through so vibrantly ~ and the flavor is like nothing you’ve ever tasted. This jam really is unique and wonderful.
storing blood orange jam
This jam can be kept in the refrigerator for at least 2 weeks, or frozen for up to a year, if you’re lucky enough to have a large quantity of blood oranges. Mine is a small batch jam, not meant for canning, but you can easily freeze it for longer storage, up to a year!
Weck tulip jars
You can find the jars I use in this post on Amazon, here.
I used this jam to fill my Blood Orange Crumble Bars ~ they turned out fantastic so be sure to check them out. Shortbread crumble bars are a specialty of mine, and I’ve done lots of delicious varieties, some filled with jam, others filled with fresh fruit.
Blood Orange Jam
3.42 from 67 votes
Blood Orange Jam is an easy small batch jam that highlights the unique flavor and color of blood oranges!
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Servings: 1.5 cups
Equipment
Dutch oven or large pot
Ingredients
- 4 lbs blood oranges
- 1 cup granulated sugar
- juice of 1 lemon
- 2 vanilla beans
Instructions
Remove the peels from the oranges. I do this by slicing off the very top and bottom, and, with the orange firmly sitting on my surface, carefully cut away the peel, from top to bottom, working my way around the orange. Try not to cut away too much of the flesh, but do remove the bitter white part. Discard the peels.
Thickly slice the oranges and remove any seeds. Puree the oranges, in batches, in a food processor, and then put in a large pot, preferably one with a heavy bottom to prevent scorching. Stir in the sugar and lemon juice, and add the vanilla seeds and pods. Bring up to a boil, lower the heat to medium, and boil for about 40 minutes until the mixture has reduced by at least 2/3, and has thickened. Stir frequently, especially toward the end when it could scorch. Be aware that the jam will thicken even more as it cools.
Remove the vanilla pods and push the jam through a mesh strainer. I use the back of a large spoon to force as much as possible through. You should only be left with a thin layer of solids. This step is optional.
Fill your jar or jars and let cool before covering and refrigerating. Jam will keep at least 3 weeks in the refrigerator, or up to a year in the freezer.
Notes
- You can use a little more or less sugar, just be sure to taste the jam as it is cooking and adjust the amount to your liking.
- If you don’t want to use expensive vanilla beans, use vanilla extract or, better yet, vanilla paste. If you are using extract, add it after the jam has cooked. You might also experiment with almond extract, or just let the pure blood orange flavor shine through on its own.
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Course: Jam, Jelly
Cuisine: American
Author: Sue Moran
Keyword: blood oranges, citrus, jam, winter
Nutrition
Serving: 1 Tbsp · Calories: 69 kcal · Carbohydrates: 17 g · Protein: 1 g · Fat: 0.2 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.02 g · Monounsaturated Fat: 0.02 g · Sodium: 0.1 mg · Potassium: 137 mg · Fiber: 2 g · Sugar: 15 g · Vitamin A: 170 IU · Vitamin C: 40 mg · Calcium: 30 mg · Iron: 0.1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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