Blood Orange Marmalade
This blood orange and rose marmalade is a beautiful balance of citrusy brightness and delicate floral notes. The slow-cooked oranges create a rich, slightly bitter depth, while the rose water adds a subtle, fragrant finish. Perfect on warm toast, pastries, or even paired with cheese, it’s a small-batch preserve that feels both comforting and a little bit special.
Ingredients
- 1kg Blood orange
- 1kg Granulated sugar
- 100ml Lemon juice
- 5 Cardamon pods crushed
- 1-2 tsp Rose water
Step 1
Simmer the whole oranges for about 1 hour, or until they are very soft, then set aside to cool completely.
Step 2
Cut them in half and scoop out the insides. Push the insides through a sieve to collect the juice. Then slice up the flesh to your desired thickness, about ½ cm
Step 3
Add the reserved liquid along with the peel, sugar, lemon juice, and cardamom seeds. Let it sit for about 15 minutes, then bring to a high heat and cook for 20–30 minutes, until thickened and it reaches 105°C.
Step 4
Sterilise the jars by placing them in the oven at 120°C for about 30 minutes.
Step 5
Stir in the rose water, then transfer the mixture into your sterilised jars.
Step 6
Secure the lids and allow the jars to cool upside down to create a seal.