Blood Orange Jam

Name: Blood Orange Jam
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 small jars
Ingredients: 3 lbs blood oranges; 1 cup sugar; 2 lemons

User Reviews

4.8

18 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
2 small jars
Calories
745 kcal
Course
Condiments
Cuisine
American

Blood Orange Jam

Freya Patterson

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Try our easy and flavorful blood orange jam recipe for a delicious breakfast. This easy jam is made without pectin.

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Ingredients

Servings

3 lbs blood oranges 1.3 kg, Note 1
1 cup sugar 200 g
2 lemons the juice

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Instructions

Prepare the oranges: Peel ½ of the blood oranges the usual way like you always do. But remove the peel of the other half of the oranges with a knife, trying to discard as much white pith as possible (Note 2). Halve the oranges and carefully remove all the seeds.3 lbs blood oranges / 1.3 kg
Process the oranges in the food processor until smooth.
Boil: Pour the orange puree into a pot, add the sugar and the lemon juice, and bring everything to a boil.1 cup sugar / 200 g + juice of 2 lemons
Cook the blood orange jam for 30 – 40 minutes, uncovered, stirring regularly. Stop the cooking when the jam has thickened and reached the desired consistency. If not thick enough, you can cook it for a little bit longer. It will not jelly as much as a jam made with pectin, but it is how it should be.
Store: Pour the jam into sterilized jars, leave it to cool, and refrigerate it. It will keep in the fridge for about 10 – 14 days. You can also freeze it for longer storage.

Notes

Oranges: You can make this jam with blood oranges, regular oranges, or clementines.
Peeling: I find that the jam turns out too bitter if I leave the white pith on all the oranges. This is unnecessary when making the jam with clementines; their pith is not so bitter.

Nutrition Information

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Serving 1small jar Calories 745kcal (37%) Carbohydrates 193g (64%) Protein 7g (14%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 9mg (0%) Fiber 17g (68%) Sugar 160g (320%)