Blood Orange Jam

4.84 from 6 votes

Try our easy and flavorful blood orange jam recipe for a delicious breakfast. This easy jam is made without pectin.

Prep Time15

Cook Time40

Total Time55

Course: Preserves/Canning Recipes

Cuisine: American

Servings: small jars

Calories: 745kcal

Author: Adina

Prepare the oranges: Peel ½ 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 – 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 – 14 days. You can also freeze it for longer storage.

Oranges: You can make this jam with blood oranges, regular oranges, or clementines.
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.