Strawberry Blood Orange Marmalade





*4 blood oranges
*1 cup strawberries, hulled and chopped
*2 1/2 cups granulated sugar
*2 tbsp lemon juice





Using a very sharp knife, trim and halve oranges. Remove the pithy core of the oranges, discarding any seeds (if there are any). Cut the orange halves into thin slices; halve slices.

Secure any seeds and trimmings in a length of cheesecloth; tie it tightly into a bundle.
Place chopped oranges and any juices in a medium bowl along with 3 cups water. Submerge the cheesecloth bundle in the liquid; cover and refrigerate overnight.

The next day remove the cheesecloth bundle; squeeze out any remaining juices and discard what’s left. Pour the soaked fruit and all liquid into a large saucepan along with sugar, lemon juice and chopped strawberries.

Bring to a simmer over medium-high heat and cook, stirring regularly, until it is reduced by more than half and reaches 220 degrees F. You can test the gel of the marmalade by placing a spoonful on a chilled plate. If you want a firmer gel, cook for a few minutes longer.

When sauce has reached the desired consistency, remove from heat and skim off foam. Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely.


Adapted from Love & Olive Oil





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    • mygreekitchen
      April 1, 2017

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