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    Where Is My Spoon > Recipes > Preserves and Canning

    Blood Orange Jam

    Last modified: Jan 26, 2024 ยท Published by Adina, Jan 26, 2024 ยท 24 Comments

    Jump to Recipe
    pinterest image with title for blood orange jam.

    This delicious, bittersweet blood orange jam is made without pectin. Make our flavorful and easy-to-make jam recipe and enjoy it for breakfast. ย 

    a jar of jam made from blood oranges.

    Enjoy our sweet and tangy homemade blood orange jam, filled with the bold, tangy taste of ripe blood oranges. No fancy stuff, just a simple and delicious way to add sweetness to your breakfast or desserts and make the most of the blood orange season. Whether on toast or in your favorite recipes, our sweet spread brings pure, tasty delight.ย 

    Do you like oranges just as much as we do? Then try more of our recipes: Moist Orange Bundt Cake, Homemade Orange Mustard, Polenta Orange Cake, or Orange Tiramisu.

    Jump to recipe
    • ๐ŸŠWhy will you love this beautiful jam?
    • ๐Ÿ“‹Recipe ingredients
    • ๐Ÿ“Variations on the recipe
    • ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณHow to make blood orange jam?
    • ๐Ÿซ™How to store the jam?
    • โ—Expert Tips
    • โ“Recipe FAQs
    • ๐Ÿ˜‹More jams
    • ๐Ÿ“–Recipe
    • Blood Orange Jam

    ๐ŸŠWhy will you love this beautiful jam?

    • Flavor: Pure, fruity goodness with the bold flavor of ripe blood oranges.
    • Simple: No unnecessary frills or complicated processes โ€“ just straightforward, homemade taste.
    • Versatile:ย A delightful addition to your breakfast or desserts. It is perfect on toast, scones, English muffins, or as an ingredient in your favorite recipes. This is the jam I used to fill half of the Orange and Jam Swirl Cookies.

    Try more of our fruit preserves:ย Peach Jam without Pectin, Apricot Jam, or Blueberry Rhubarb Jam.

    ๐Ÿ“‹Recipe ingredients

    • Blood oranges: A blood orange is a citrus fruit with bright red-orange inside. It's sweet and tangy, like regular ones, but with a hint of berry taste. The red color makes it stand out. However, as you can see in the pictures, not all blood oranges sold as such are very red; some are just orangeโ€ฆ
    • Lemons: You will need the juice of two medium lemons. The juice helps the jam set properly by activating natural pectin, and it balances the sweetness, making the jam more flavorful. The acidity in lemon juice acts as a natural preservative.
    • Granulated sugar: Not too much; this blood orange jam is actually low in sugar (See Expert Tips).ย 

    See the recipe card for full information on ingredients and quantities.

    ๐Ÿ“Variations on the recipe

    • You can also make this orange jam using other citrus fruits.ย 
    • Sweeteners: For even fewer calories, make this amazing spread using xylitol. You can add a bit more white sugar or sweetener for a sweeter taste.ย 
    • Spices: Add a pinch of cinnamon, a dash of ginger, or vanilla extract for a subtle spiced flavor.
    • Berries: Mix in some berries like raspberries or strawberries for a mixed fruit jam. Or make this delicious Orange and Rhubarb Jam.

    ๐Ÿ‘ฉ๐Ÿปโ€๐ŸณHow to make blood orange jam?

    peeled blood oranges on a white cutting board.

    Step #1: Peel ยฝ of the oranges in the regular way. Peel the other half with a very sharp knife or vegetable peeler, removing as much of the bitter pith as possible. Halve the oranges and remove all the pits.

    peeled and halved blood oranges in a food processor.

    Step #2: Process the orange halves in the food processor until smooth.

    orange puree and granulated sugar in a large pot for making jam.

    Step #3: Pour them into a large heavy-bottomed pot, add the fresh lemon juice and sugar, and mix well.

    cooked orange jam in a large pot.

    Step #4: Bring to a full rolling boil and then cook it on medium-high heat until it reaches the desired consistency (30-40 minutes).

    Step #5: Transfer the jam into the sterilized jars. Clean the rims of the jars and close them tightly. Let them cool and place them in the refrigerator.ย 

    ๐Ÿซ™How to store the jam?

    • Due to its low sugar content, this jam is best kept in the refrigerator and consumed within a few weeks.
    • Freeze it for longer storage. 
    jam made with oranges and lemon juice in a small jar.

    โ—Expert Tips

    Sugar: Since there's not much sugar in this jam recipe, storing it in the refrigerator and consuming it relatively quickly is essential.

    White pith: I remove the white membrane from half the oranges because the jam is too bitter for my taste if I leave it all on. If you donโ€™t mind that, you can leave it on. If you make the jam with clementines, removing the white pith is unnecessary; their membrane is not that bitter.ย 

    Consistency: This jam will not set as much as jam made with pectin or jam sugar (which has added pectin). However, it is set enough to spread on toast and is not runny; it has a lovely silky-smooth consistency. Try this silky Watermelon Jam in summer.

    โ“Recipe FAQs

    What is the difference between jam and marmalade?

    The jam is smooth and sweet, made with oranges and sugar. The marmalade has bits of peel, giving it a chunky texture and a more pronounced bittersweet taste.

    Can I use regular oranges instead of blood oranges?

    Yes, but keep in mind that the flavor and color may vary.

    Can I use other sweeteners to make this jam?

    You can try using alternative sweeteners like xylitol. You could try honey or maple syrup, but it may affect the texture and taste of the jam. I havenโ€™t tried these two ingredients, so I canโ€™t really say how much you need or how it works. Let me know if you try it.ย 

    a jar of jam with a spoon sticking into it.

    ๐Ÿ˜‹More jams

    • close up of rhubarb raspberry jam spooned from a jar.
      Rhubarb Raspberry Jam
    • black currant jam and berries in a bowl with leaves around.
      Black Currant Jam
    • elderflower jelly with apple juice in a small jar.
      Elderflower Jelly (or Jam) Recipe
    • red currant jam in a small jar on a wooden board
      Red Currant Jam

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    ๐Ÿ“–Recipe

    blood orange jam in a small jar.

    Blood Orange Jam

    Try our easy and flavorful blood orange jam recipe for a delicious breakfast. This easy jam is made without pectin.
    4.84 from 6 votes
    Print Pin Share GrowSaved! Rate
    Course: Preserves/Canning Recipes
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 2 small jars
    Calories: 745kcal
    Author: Adina

    Equipment

    • Food processor
    • Jars
    Prevent your screen from going dark

    Ingredients 

    • 3 lbs blood oranges 1.3 kg, Note 1
    • 1 cup sugar 200 g
    • 2 lemons the juice

    Instructions

    • Prepare the oranges: Peel ยฝ of the blood oranges the usual way like you always do. But remove the peel of the other half of the oranges with a knife, trying to discard as much white pith as possible (Note 2). Halve the oranges and carefully remove all the seeds.
      3 lbs blood oranges / 1.3 kg
    • Process the oranges in the food processor until smooth.
    • Boil: Pour the orange puree into a pot, add the sugar and the lemon juice, and bring everything to a boil.
      1 cup sugar / 200 g + juice of 2 lemons
    • Cook the blood orange jam for 30 โ€“ 40 minutes, uncovered, stirring regularly. Stop the cooking when the jam has thickened and reached the desired consistency. If not thick enough, you can cook it for a little bit longer. It will not jelly as much as a jam made with pectin, but it is how it should be.
    • Store: Pour the jam into sterilized jars, leave it to cool, and refrigerate it. It will keep in the fridge for about 10 โ€“ 14 days. You can also freeze it for longer storage.

    Notes

    1. Oranges: You can make this jam with blood oranges, regular oranges, or clementines.
    2. Peeling: I find that the jam turns out too bitter if I leave the white pith on all the oranges. This is unnecessary when making the jam with clementines; their pith is not so bitter.

    Nutrition

    Serving: 1small jar | Calories: 745kcal | Carbohydrates: 193g | Protein: 7g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 9mg | Fiber: 17g | Sugar: 160g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. TravelinGirl says

      February 27, 2019 at 7:46 am

      Do you remove the membrane on the orange segments or do you just throw it all into the food processor?

      Reply
      • Adina says

        February 27, 2019 at 10:09 am

        Hi. Just the outer, thicker white pit, remove as much of it as you can, but don't worry if it's not perfect.

        Reply
    2. Jackie S says

      January 09, 2019 at 7:21 pm

      I have a blood orange tree in Las Vegas! We gave some away to friends and relatives and now are planning what to do with left overs and this sounds perfect!! Thank you for the recipe

      Reply
      • Adina says

        January 10, 2019 at 8:36 am

        Jackie, you cannot even imagine how exotic it sounds to me to have a blood orange tree in the garden. ๐Ÿ™‚ I think you would like this jam, it is one of our favorites, although I never managed to make it red, the blood oranges we get to buy around here seem to have "bled" on the way, they are just as orange as the plain ones with some delicate tinges of red, which are not enough to make the jam red. The jam still tastes wonderful though.

        Reply
    3. sue | theviewfromgreatisland says

      September 28, 2017 at 4:02 pm

      So pretty Adina! I can't wait for citrus season!

      Reply
    4. Linda says

      September 26, 2017 at 12:43 pm

      Will this recipe preserve well if I heat process the jars?

      Reply
      • Adina says

        September 26, 2017 at 7:49 pm

        I've never tried that with this particular jam, Linda, it doesn't contain much sugar so I cannot say how long it will keep if processed. You could try it and let me know. ๐Ÿ™‚ This makes a rather small batch, if you would like to make more, you could also freeze it.

        Reply
    5. Judy T says

      July 28, 2016 at 8:56 pm

      Can this be canned also?

      Reply
      • Adina says

        July 28, 2016 at 9:17 pm

        I think there is not enough sugar in it to make it keep longer. You can definitely freeze it though.

        Reply
    6. Anu - My Ginger Garlic Kitchen says

      February 23, 2016 at 2:45 pm

      This is such a beautiful story about how special oranges were as a child. And this blood orange jam looks so slicky and smooth. Absolutely divine for sure.

      Reply
      • Adina says

        February 24, 2016 at 10:18 am

        Thank you, Anu! ๐Ÿ™‚

        Reply
    7. Thao @ In Good Flavor says

      February 22, 2016 at 1:17 am

      I can appreciate your storyโ€”how those times of hardship managed to give you some cherished memories. I grew up in wartime Vietnam. My family went from wealthy to losing everything before I ever came around. I remember at the beginning of each school year, the school would give each child a cellophane wrapped package of school supplies...pencils, erasers, a ruler, and notebooks. We didn't celebrate Christmas, but it was like Christmas and so exciting for us kids. The Blood Orange Jam is so smooth and gorgeous! I have never made my own jam before. I love how easy it is to make!

      Reply
      • Adina says

        February 22, 2016 at 8:41 am

        Thank you for this comment, Thao. I am happy that my own kids never knew any hardship since the day that they are born, but looking back, it was not all that bad after all, one doesn't miss things one doesn't even know and I think that thought me to appreciate more what I have now and to have more understanding for people finding themselves in impossible situations at the moment. I am thinking now about the Syrian, Afghan and so on refugees coming to Europe and especially to Germany, people who lost everything they had and about those unfortunatelly too many locals, screaming against it and having no understanding whatsoever (not even the desire to know and understand).

        Reply
    8. sue|theviewfromgreatisland says

      February 19, 2016 at 10:53 pm

      This is just gorgeous, I have a blood orange jam coming up on my blog, too! That color would cheer me up any day!

      Reply
    9. Rachel @ Simple Seasonal says

      February 19, 2016 at 5:47 am

      This jam looks so delicious! I've tried my hand at marmalade once before and it was so much work that I've decided I won't be going to that trouble for a long time. This recipe is so much simpler without all the nonsense with the peels. I hope they have blood oranges for sale at the store this week so I can make a batch!

      Oh... And I hope you find your perfect blood orange soon!

      Reply
      • Adina says

        February 19, 2016 at 8:10 am

        Thank you, Rachel. Iโ€™ve never made marmalade because I find it too bitter. This jam manages to keep a better balance between sweet and bitter and that makes it so good. I might have to go to England again to find that perfect blood orangeโ€ฆโ€ฆ ๐Ÿ™‚

        Reply
    10. Adina says

      February 18, 2016 at 5:56 pm

      A salad with blood oranges sounds great. I hope you took some photos that we may see soon. ๐Ÿ™‚

      Reply
    11. Angie@Angie's Recipes says

      February 18, 2016 at 3:11 pm

      Had a salad with blood orange for the lunch today...now I wish I could have some of your jam for the breakfast tomorrow :-)) It looks great, Adina.

      Reply
    12. Cheyanne @ No Spoon Necessary says

      February 18, 2016 at 3:00 pm

      I LOVE blood oranges and turning them into jam is genius! That color is so beautiful! I want to slather this stuff on all the things, including my fingers! ๐Ÿ˜‰ Cheers, dear!

      Reply
      • Adina says

        February 18, 2016 at 5:55 pm

        Thanks, Cheyanne. Whenever I make a batch of this, we have nothing else for breakfast until everything's gone.

        Reply
    13. Meghan | Fox and Briar says

      February 18, 2016 at 2:52 am

      I love your story about how special oranges were as a child. It is so easy to take things for granted when they are always available. I feel like blood oranges are more special, as they are usually only available for a short time once a year. This jam looks so beautiful and delicious! I definitely need to get my hands on some blood oranges and make this asap!

      Reply
      • Adina says

        February 18, 2016 at 8:12 am

        Thank you, Meghan. I hope you make the jam, it's so easy and quick and unbelievably delicious. ๐Ÿ™‚

        Reply
    14. Chris Scheuer says

      February 17, 2016 at 3:16 pm

      Your story sounds so familiar. Oranges were also not abundant when I was growing up. We got them in our stocking for St. Nicholas and were thrilled wit them. My kids would have never wanted oranges in their stockings. They could have them any time and they just weren't special. I still love them and love the beautiful blood oranges even more. I know I'd love this delicious jam!

      Reply
      • Adina says

        February 18, 2016 at 8:09 am

        It's totally funny to think about the way my kids would react if they would only get oranges and chocolate for Christmas. They'll probably get traumatized. ๐Ÿ™‚ And the jam is really something for orange lovers, you will love it.

        Reply
    4.84 from 6 votes (6 ratings without comment)

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