Blood Orange Marmalade - Food Wishes

Growing up, I was a not a fan of orange marmalade. It was sift, bitter, and loaded with bits of what we used to throw away when we peeled an orange. Then one day, I had the other kind of marmalade, the good kind, and everything changed. Enjoy!

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[doomfoot]

Whenever Chef John asks for cold fresh water I look mournfully at my tap

[wildshadowstar]

This just makes me think of Paddington Bear and his love of marmalade.

[alexisdufrenoy]

Just a trick regarding marmalade, jam and so on, and sterilization: once you have filled your container and closed it, turn it upside down for a couple of minutes, in order for the hot liquid to sterilize the top of the closed container. That way, the inside of the container is now completly sterilized and can be preserved much longer.

[jacquicain]

Made this today - works exactly as described. I have three 1/2 pint jars that are bursting with fresh sweet orange flavors and none of the bitterness that I associate with traditional marmalades. This ones a keeper, thanks Chef John!

[GageSmiff]

There once was an orange named Red,
Who looked like he constantly bled.
The towns-fruit knew,
It was only a hue-
But still a few thought he was dead.

[geneharrogate]

Just planted a Blood orange tree last weekend. Cant wait to make this in about two to three years!

[OscarGoldman]

I’ll have to try this. I usually make ruby red grapefruit marmalade which is Devine.

[MarySanchez-qkhp]

I haven't used my citrus hand juicer in many years, the skinny metal handles hurt my hands when I squeezed, it didn't allow good "leverage" with both hands, and requires brute strength rather than leverage, and it didn't juice well anyway! I use my wooden reamer, just like you.

But I'd like to make another fun, painless suggestion you may already have tried: vertically stand up a citrus half between the arms of your bacon tongs, place a hand on either side, and squeeze. Reposition and squeeze again. It doesn't hurt arthritic hands, gets a lot of juice out, lets your hands work in a more natural ergonomic position... and then you can use the reamer if you want to get out the very last vestiges. If you've never tried it... do!

Finally, a vegetarian/vegan recipe! Thank you.

[dichroichameleon]

I was literally looking up how to make a blood orange marmalade a couple of days ago. So excited to try this!

[queeny]

My granny used to make marmalade every year and I have great memory's of standing over the stove on a stool with a massive spoon stiring all afternoon. I can't wait to try this

[johnkeatings]

As someone in the UK brung up on the 'dreaded British style' of marmalade I found this intensely sweet, even when using half the amount of sugar. Maybe my blood oranges (a Spanish variety called Ippolito) are sweeter than Californian varieties. And there isn't any of the tartness that I like in marmalade. However it was gorgeous - I would just pour it over ice cream rather than spread it on toast or use in a sandwich.

[PockASqueeno]

Chef John, I have a request. Can you please do a video for Welsh rarebit? It’s a recipe my late grandmother taught me and fed me every time I went to visit her. The traditional Welsh recipe serves it on top of toast, but Grandmother always served it on top of plain saltine crackers with a few strips of extra crispy bacon on the side. It would make me really happy if you made this, and you’d be my favorite YouTube chef, not that you aren’t already!

[khushbuyadav]

yesterday i made this with kinnow manderines. initially i thought it was too sweet even though i used less than the suggested amount of sugar, but when i applied a thin layer on toasted bread with salted butter it tasted heavenly. not too sweet at all. the salted butter enhanced the flavor and everything was in perfect balance. now im again at that point in my life where buttered toast and marmalade is the best thing ever. scrumptious.

[henkjanssen]

See this is why I keep coming back to Chef John. A newbie like Joshua Weissman has you cut off the peel with a japanese hand-sharpened knife and if you had too much white you had to correct it. Chef John is like BOOM potato peeler, works best.

[KAllen-htqz]

I'd love some info on adding pectin (for stiffer texture without the extra bitterness) and then canning traditionally for a vacuum seal and long shelf life. This looks so good, I'd love to make it now when citrus is in season and give it as gifts through the year!

[matthewb]

The mystery of what to do with the 10lbs of Meyers lemons sitting on my kichten island has been solved. I've already made 6 pints of preserved lemon.

[paigek]

Just finished my first blood orange marmalade, after success with both your strawberry jam and apple butter recipes :D!
I can already tell that it's going to be amaaaazing ♡♡:)! Thank you, Chef John ♡♡♡♡♡♡!

[TheCmanPLPro]

I had no idea there was a use for normally discarded peals. This looks really nice.

[Re_Mecs]

I love the inflection you use...


We go up and then we go down

[Getouttahere]

Thanks Chef John
I absolutely love marmalade