Crimson Sunrise Marmalade

Discover the exquisite taste of Strawberry Blood Orange Marmalade, a unique preserve that perfectly captures the transitional magic between seasons. This recipe harmoniously blends the deep, wine-like notes of late-winter blood oranges with the sweet, sun-kissed flavor of early-spring strawberries. The result is a visually stunning, jewel-toned marmalade with thin, tender slices of blood orange peel suspended in a rich, vibrant berry jam. It’s more than just a spread; it’s a gourmet experience in a jar.

This is a genuine marmalade, celebrated for its characteristic texture and pleasantly bitter citrus peel, not merely a jam with a hint of orange. The secret lies in our preparation method: the blood orange slices are soaked overnight and then gently simmered. This process tenderizes the peel to perfection and mellows its bitterness, creating the classic marmalade bite that enthusiasts adore. When combined with the natural sweetness of fresh strawberries, the flavor profile is complex, sophisticated, and beautifully balanced.

This recipe is an enhanced adaptation of a concept from Lindsay Landis’s fantastic book, That’s My Jam. While the original was more of a jam, we’ve transformed it into a true marmalade, emphasizing the delightful presence of the citrus peel. Initial attempts to create a traditional, no-pectin marmalade proved challenging. Blood oranges and strawberries are both naturally high in sugar, and adding the substantial amount of sugar required for a natural set resulted in a cloyingly sweet product that failed to gel properly. The clear winner for both flavor and texture is low-sugar pectin, which allows the vibrant fruit flavors to shine while ensuring a perfect, reliable set every time.

Our method is designed for success, following a similar approach to our popular strawberry marmalade. By thinly slicing the citrus, soaking it overnight, and simmering it briefly, we guarantee that every piece of peel is tender and flavorful, without any tough or excessively bitter notes to detract from the final product.

Notes from My Kitchen

The inspiration for this recipe struck me one late February afternoon at the local market. I saw the deep crimson globes of blood oranges piled high next to the first cheerful cartons of spring strawberries. This fleeting seasonal overlap, where winter’s last citrus gift meets spring’s first berry promise, felt too special to ignore. I knew I had to create a preserve that celebrated this unique moment.

The color of this marmalade is nothing short of breathtaking. It boasts a deep, dramatic ruby-red hue, with translucent, garnet-colored citrus slices suspended throughout like tiny jewels. It has become my go-to preserve for gifting because it’s so unexpected and visually stunning. Friends and family are always intrigued by its appearance, and the name “strawberry blood orange marmalade” invariably elicits a delighted and curious reaction. It’s a truly special treat that tells a story of the seasons.

Ingredients for Strawberry Blood Orange Marmalade

This recipe is specifically designed for low-sugar pectin, which is essential for letting the natural fruit flavors dominate. You can successfully use popular brands like Sure-Jell Low Sugar, Ball Flex Batch Low Sugar Pectin, or the versatile Pomona’s Universal Pectin (see notes for specific instructions).

• Blood Oranges: 2 pounds (approximately 6 to 8 large oranges). Look for oranges that are firm and heavy for their size. You’ll be using the entire fruit—peel and all—so a thorough washing is key.
• Water: You’ll need enough to cover the orange slices for the overnight soak, plus an additional 2 cups of fresh water for simmering.
• Strawberries: 20 ounces (1¼ pounds) of fresh or frozen strawberries, hulled. This should yield about 2 cups of lightly mashed fruit. If using frozen, thaw them first and include any accumulated juices.
• Granulated Sugar: 1½ cups. This provides the right amount of sweetness to balance the tart citrus without overpowering the fruit.
• Low-Sugar Pectin: One standard box (e.g., Sure-Jell) or the equivalent amount of another brand. This is the key to a perfect set without excessive sugar.
• Lemon Juice: 2 tablespoons. A small amount of added acidity brightens all the flavors and helps the pectin to set properly. Since this recipe doesn’t rely on lemon juice for safety, feel free to use freshly squeezed juice for the best taste.

The peak season for blood oranges typically runs from December through April. If you find them before local strawberries are available, you can slice, soak, and freeze the prepared citrus to use later when berries are in season.

How to Make Strawberry Blood Orange Marmalade

This recipe involves a vital overnight soak for the orange slices. Please do not skip this step! It is the secret to achieving a perfect marmalade texture with tender, flavorful peel rather than tough, bitter rind.

Step 1: Prepare and Soak the Blood Oranges

Begin by washing and scrubbing the blood oranges thoroughly under running water to remove any wax or residue. Trim the ends of each orange. Quarter each orange lengthwise, from top to bottom. Then, working with one quarter at a time, slice it crosswise as thinly as possible, aiming for about ⅛-inch thickness. As you slice, diligently remove and discard any seeds. Place all the thin orange slices into a large, non-reactive bowl (glass or stainless steel) and cover them completely with cold water.

Cover the bowl and place it in the refrigerator to soak overnight, or for at least 8 hours. This crucial step softens the cellulose in the peel and leaches out some of the harsher bitter compounds, leading to a superior final product.

Step 2: Simmer the Citrus Peel

After the soaking period, drain the orange slices through a colander, discarding all the soaking water. Transfer the softened slices to a large, heavy-bottomed pot or Dutch oven. Add 2 cups of fresh water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to maintain a steady simmer. Cook for about 10-15 minutes, stirring occasionally, until the peel is very tender and translucent, and most of the liquid has evaporated.

Step 3: Prepare the Strawberries

While the oranges are simmering, prepare your strawberries. If using fresh berries, wash and hull them. Place them in a bowl and use a potato masher to crush them lightly. You are aiming for a rustic, chunky texture, not a smooth purée. Measure out exactly 2 cups of the mashed fruit.

Step 4: Combine Fruits and Pectin

Add the 2 cups of mashed strawberries and the lemon juice to the pot with the simmered orange slices. Stir everything together. Sprinkle the low-sugar pectin over the fruit mixture and stir vigorously until it is completely dissolved and no lumps remain.

Place the pot over high heat and bring the mixture to a full, rolling boil that cannot be stirred down. Stir constantly to prevent scorching. Once it reaches this stage, boil for exactly 1 minute.

Step 5: Add Sugar and Finish Cooking

Add all 1½ cups of sugar to the pot at once. Continue stirring constantly until the sugar is fully dissolved. Return the mixture to a full, rolling boil. Boil hard for exactly 1 more minute, still stirring continuously. After one minute, remove the pot from the heat. Skim off any foam that has formed on the surface with a metal spoon.

Step 6: Fill and Seal the Jars

Carefully ladle the hot marmalade into your prepared, sterilized canning jars, leaving a ¼-inch headspace at the top. Use a clean, damp cloth to wipe the rims of the jars to ensure a clean seal. Center the lids on the jars and apply the screw bands until they are “fingertip tight”—secure, but not overly tight.

Canning for Shelf-Stable Storage

If you don’t wish to can it, this strawberry blood orange marmalade can be stored in the refrigerator for up to 3 weeks or frozen for up to one year. However, for long-term, shelf-stable storage, processing the jars in a boiling water bath is necessary.

While the marmalade is cooking, prepare your water bath canner. Once the jars are filled and sealed, use a jar lifter to carefully lower them into the rack in the canner. Ensure the water covers the jars by at least 1-2 inches. Place the lid on the canner and bring the water to a rolling boil. Process the jars for 10 minutes for half-pints. Remember to adjust this time based on your altitude.

When the processing time is complete, turn off the heat, remove the canner lid, and let the jars stand in the hot water for an additional 5 minutes. This helps prevent siphoning. Afterwards, remove the jars and place them on a towel-lined countertop to cool, undisturbed, for 12 to 24 hours. You should hear the satisfying “ping” of the lids sealing. Before storing, check that all jars have sealed properly by pressing on the center of the lid; it should not flex up or down.

Creative Ways to Serve Your Marmalade

This versatile marmalade is spectacular on classic breakfast items like toast, English muffins, biscuits, and scones, where its complex flavor and beautiful texture can be fully appreciated. It is especially divine with rich, buttery pastries like croissants, as the slight bitterness from the peel cuts through the richness perfectly.

But don’t stop there! Use it as a vibrant filling for thumbprint cookies or as a layer between vanilla or almond cakes. Its gorgeous color and visible citrus pieces make any dessert look professional. For a simple yet elegant treat, stir it into plain Greek yogurt or spoon it over vanilla bean ice cream, panna cotta, or a classic New York cheesecake.

For a sophisticated savory application, spread a layer of cream cheese or tangy goat cheese on crackers or crostini and top with a dollop of this marmalade. It’s a perfect addition to a cheese board, pairing wonderfully with brie, aged cheddar, or manchego. It also creates a fantastic glaze for roasted pork tenderloin, duck, or chicken wings.

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Servings: 40 servings (about 5 half pint jars)

Strawberry Blood Orange Marmalade

This Strawberry Blood Orange Marmalade recipe features tender, flavorful citrus slices suspended in a vibrant, sweet berry jam. It’s a stunning late-winter preserve that combines the best qualities of jam and marmalade in one beautiful, delicious jar.

Prep: 1 day d

Cook: 20 minutes mins

Canning Time: 10 minutes mins

Total: 1 day d 30 minutes mins

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Equipment

• Water Bath Canner
• Half-Pint Mason Jars with Lids and Bands
• Large Heavy-Bottomed Saucepan or Dutch Oven
• Jar lifter
• Canning Funnel

Ingredients 

• ▢ 2 lbs blood oranges, about 6-8 large, well-scrubbed
• ▢ 2 cups water, for simmering (plus more for soaking)
• ▢ 1¼ lbs strawberries, fresh or frozen, hulled (yields ~2 cups mashed)
• ▢ 1½ cups granulated sugar
• ▢ 1 box Low or No-Sugar Needed Pectin, 1.75 oz box (e.g., Sure-Jell, Ball)
• ▢ 2 Tbsp lemon juice, fresh or bottled

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Instructions 

• Prep & Soak Oranges: Wash and scrub oranges. Quarter each orange lengthwise, then slice each quarter crosswise into very thin slices (about 1/8 inch thick). Remove and discard all seeds. Place sliced oranges in a large bowl, cover with cold water, and refrigerate overnight (at least 8 hours). This step is crucial for tender peel.
• Simmer Citrus: Drain the soaking water and discard it. Transfer the orange slices to a large, heavy-bottomed pot. Add 2 cups of fresh water. Bring to a boil, then reduce heat to a simmer. Cook for about 10-15 minutes, until the peel is tender and translucent.
• Combine & Add Pectin: While oranges simmer, mash the hulled strawberries. Add 2 cups of mashed strawberries and the lemon juice to the pot with the simmered oranges. Stir in the low-sugar pectin until it’s completely dissolved.
• First Boil: Bring the fruit mixture to a full rolling boil over high heat, stirring constantly. Boil hard for exactly 1 minute.
• Add Sugar & Second Boil: Add the sugar all at once, stirring to dissolve completely. Return the mixture to a full rolling boil and boil hard for exactly 1 more minute, stirring constantly. Remove from heat and skim off any foam.
• Fill Jars: Ladle the hot marmalade into prepared hot, sterile jars, leaving 1/4 inch of headspace. Wipe the jar rims clean, center the lids, and apply bands until fingertip-tight.
• Process: Process the filled jars in a boiling water bath canner for 10 minutes (for half-pints), adjusting for your altitude. After processing, turn off the heat and let the jars stand in the canner for 5 minutes before removing them to a towel-lined counter to cool.

Notes

Why Low-Sugar Pectin is Key

This recipe was developed specifically for low-sugar pectin. Traditional no-pectin methods require a large amount of sugar, which would make this marmalade overly sweet and mask the bright, nuanced flavors of the blood orange and strawberry. Low-sugar pectin ensures a perfect set while letting the fruit be the star.

Don’t Skip the Overnight Soak

This is the most important step for achieving a perfect marmalade texture. The long soak softens the peel and mellows the bitterness of the pith, ensuring every bite is pleasant.

Using Pomona’s Pectin

If using Pomona’s Universal Pectin: First, mix 2 teaspoons of Pomona’s pectin powder with the 1½ cups of sugar and set aside. Prepare the calcium water according to package directions. Add 2 teaspoons of the prepared calcium water to the fruit mixture along with the lemon juice. Bring to a boil, then whisk in the sugar-pectin mixture. Return to a full boil and cook for one minute, stirring constantly, before removing from heat.

Altitude Adjustments for Canning

• 0 to 1,000 ft: 10 minutes
• 1,001 to 6,000 ft: 15 minutes
• Above 6,000 ft: 20 minutes

Nutrition

Calories: 43kcal, Carbohydrates: 11g, Sugar: 10g, Vitamin C: 19mg, Fiber: 1g

Nutrition information is automatically calculated and should be considered an estimate.

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