Imagine spreading a spoonful of sunshine on your morning toast - that's exactly what this Blood Orange Vanilla Marmalade promises! This isn't just another preserves recipe; it's a gourmet experience that blends the vibrant, deep crimson hues of blood oranges with the intoxicating warmth of vanilla, creating a marmalade that's as visually stunning as it is deliciously complex. Perfect for adventurous home cooks and those looking to elevate their breakfast or afternoon tea, this recipe will transport your taste buds to a world of sophisticated citrusy elegance.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Preserves
Serves: 4 jars
Ingredients
- 4 blood oranges
- 1 lemon
- 3 cups sugar
- 4 cups water
- 1 vanilla bean
Instructions
- Wash the blood oranges and lemon thoroughly under cool running water to remove any dirt or wax coating.
- Using a sharp knife, carefully slice the blood oranges and lemon into very thin rounds, removing any seeds as you go. Keep the rinds intact for traditional marmalade texture.
- Split the vanilla bean lengthwise using a sharp paring knife, and scrape out the seeds with the back of the knife.
- In a large, heavy-bottomed preserving pot, combine the sliced citrus fruits, water, sugar, vanilla bean seeds, and the split vanilla bean pod.
- Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar completely.
- Reduce heat to medium-low and allow the marmalade to simmer, stirring frequently to prevent sticking and burning.
- Continue cooking, watching carefully, until the mixture reaches 220°F (105°C) on a candy thermometer - this is the setting point for marmalade.
- To test readiness, place a small amount of marmalade on a chilled plate. If it wrinkles when pushed with a finger, it's ready.
- Remove from heat and let stand for 5 minutes to allow the fruit to distribute evenly in the liquid.
- Carefully remove the vanilla bean pod and discard or save for another use.
- Ladle the hot marmalade into sterilized glass jars, leaving 1/4 inch headspace at the top.
- Wipe jar rims clean, apply sterilized lids, and process in a boiling water bath for 10 minutes to ensure proper sealing.
- Allow jars to cool completely at room temperature, checking that lids have sealed properly.
- Store in a cool, dark place and refrigerate after opening. The marmalade will keep for up to 6 months.
Tips
- Use a candy thermometer for precise temperature control - hitting exactly 220°F is crucial for the perfect set.
- Choose ripe, unblemished blood oranges for the most intense flavor and color.
- Sterilize your jars thoroughly to ensure food safety and longer preservation.
- Let the marmalade cool slowly to allow proper gel formation and fruit distribution.
- Save the used vanilla bean pod to infuse sugar or make vanilla extract afterward.
- For a smoother texture, you can remove some citrus rinds before final cooking if preferred.
- Store in a cool, dark pantry and refrigerate after opening to maintain optimal flavor and freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 30g
Protein: 0g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
