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Blood Orange Marmalade – Food Wishes ctm magazine

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!

For the fully formatted, printable, written recipe, follow this link:

To become a Member of Food Wishes, and read Chef John’s in-depth article about this Blood Orange Marmalade recipe, follow this link:

You can also find more of Chef John’s content on Allrecipes:



  • Steven on February 2, 2021

    If you had used my 50 cent peeler, you could have skipped the step of chopping the peels later.

  • David Zhou on February 3, 2021

    On a side note, you can add a spoon of the marmalade in a glass of water (or soda water) and you will get a refreshing orange drink!

  • Ella Almeida on February 3, 2021

    Made this today and I’m so glad I did, orange marmalade is my favorite, and this recipe was easy to follow and make, thanks a lot chef John 👏👏

  • Abigail Gerlach on February 4, 2021

    I just found a wonderful way to use the marmelade…I put it on chicken strips! It is yummy. I am also going to try it as a topper for ice cream or a bowl of oatmeal/cream of wheat.

  • ajason495 on February 4, 2021

    i attempted to make this and got the mixture to 225 and it turned into hard candy in the jars once cooled. I had to throw away everything

  • WallaJen on February 5, 2021

    I make what I call Blood Orange Jamalade. I use a microplane to zest which makes small, fine bits that cook quickly in the juice and don’t leave chunky bits. I also use powdered pectin and do the standard 10-minute water bath for the sealed jars. It comes out wonderfully and quickly this way.

  • Jani Y. on February 5, 2021

    Any other blood orange receipt? Interesting Jam! Eat the whole fruit~ skin, and juice. 🤗😋

  • Jill C on February 5, 2021

    Ah…. I just had a graham cracker topped with ganache and this marmalade ~ so tasty!

  • D Bone on February 6, 2021

    Is there any way to tell if marmalade is the good kind or not before paying for it?

  • jyd59 on February 14, 2021

    I made this recently, and I'm having a hard time not nibbling at it between meals. Like, all the time . It's a real test of willpower 🙂

    Whenever blood orange is in season

    There will always exist a reason

    To purchase a quintet

    So as to aid and abet

    The cravings of my sweet tooth’s completion.

  • eduardo lacerda on February 14, 2021

    Hello Chef. I made this recipe and was delicious but next time I will put less orange peels. it was overwhelmed. thank you

  • Vincent Jericho on February 15, 2021

    Made it. Fantastic. I "shallow-peeled" so as not to get bitter part of rind. Frankly the COLOR almost outdoes the flavor. Great recipe…thank you.

  • Mendy Rader-Hufford on February 20, 2021

    I followed your steps to a tea and yet my marmalade didn’t thicken up overnight! I’m so sad! Any suggestions?

  • Starboard on February 21, 2021

    Welcome to your 600lb life.

  • GoodGriefLouise R on February 21, 2021

    Here's a short cut I've been using for many years without any problems. I stopped boiling my jars and instead I washed them thoroughly and I put them in the microwave. When my jelly or jam is two minutes away from being ready to place in the jars I turn the microwave on high for two minutes. As far as the lids go I figure that they went into the sealed box already sterilized and they will come out and on to the jars the same way. Don't waste a lot of time on the "Old Days Ways". Here's another tip. I've used store bought jelly jars over and over again and they will seal just like the mason lids and rings. I will not however reuse a mason lid. They go in the trash. The ring can be used many times as long as it doesn't get rusty.

  • GoodGriefLouise R on February 21, 2021

    I made this today. So I'll see how it sets up tomorrow. By the way it made 3-8 oz. jars. So you don't get a whole lot. If it turns out then this batch will not be shared. I'll make a double batch next time so that very special friends get to try it. I found the citrus peeler on Amazon Prime Rosle Stainless Steel wide crosswise swivel peeler $22.65

  • Beth Wallace on February 27, 2021

    Definitely add pectin if you want this to gel. Otherwise, you’ll be left with blood orange sugar syrup.

  • numberThree0703 on March 6, 2021

    Chef John joined the clean plate club!

  • tricityladytn on March 8, 2021

    One year I had an extreme excess of grapefruit, so I made candied grapefruit peel (because I love candied orange peel). It was amazing. so fresh and vibrant. Smelled incredible cooking.

  • Thiago Feliciano on March 9, 2021

    Isso deve estar gostoso dmais

  • M C on March 10, 2021

    I don't know where I went wrong but this turned out like thick gloopy orange syrup. Doesn't look anything like yours and is way too sweet….

  • Zill DeVille on March 13, 2021

    had the marmalade sit in the fridge over night and checked on it this morning. Still runny. I suspect I didnt get enough water boiled out. Is it possible to just throw this back on and reduce it further?

  • Alan Kirby on March 18, 2021

    I have just made some, it is gorgeous! and I don't even like marmalade

  • Mario Salazar on March 26, 2021

    My food wish is (are) homemade pop tarts. Is that something you can upload Chef John? I had a cafe nearby my house that had these amazing pop tarts (and sold out quickly each day). The cafe no longer exists – it is now a vegan .

  • Dino on April 8, 2021

    i tried making this, and it tastes fantastic. However the marmelade turned yellow and not as translucent. If anyone has any suggestions as to why that may be, advice is appreciated.

  • Patrick Donkers on April 26, 2021

    I love this recipe…thx for sharing I have already made several jars!

  • Chantal Lavigne Appraisals on May 5, 2021

    This was the only recipe I was disappointed in; it was far too wet. I ended up re-boiling and adding half a packet of liquid pectin. But the flavour was lovely.

  • Anna Di Mauro on May 15, 2021

    Hello from Australia 🇦🇺
    I made this today using homegrown Valencia Oranges and this recipe is the best I have tried .
    The marmalade turned out fabulous 😋

  • Daniel Robinson on May 29, 2021

    I randomly chop my orange peel so I can have that extra minute on my phone to watch more Food Wishes.

  • Richard Starnes on May 31, 2021

    My partner is just like you on Orange Marmalade, she isn't a fan, until yours. She loves the stuff. Unfortunately, they are only inseason for a short time and I didn't make enough this year. Won't make that mistake next year.

  • walmartpimp2 on June 23, 2021

    I'd love to try this on an English muffin with some butter.

  • Love Flowers on July 2, 2021

    Your channel should be called the Recipes that make you smile, Because I love the way you speak . You have a radio voice that makes me smile . So nice to hear . Thank you for this great video . (Hawaii)🌸

  • Amanda Bushee on August 1, 2021

    The fact he dices the zest after boiling( extracting the pectin I believe) is crazy time saver.. in some ways..

  • Aida Castro on August 9, 2021

    The stem nipple 😂

  • Dev Dennis on August 28, 2021

    Why not just zest the orange in the first place?

  • Steam Witch on September 19, 2021

    Why am i finding this only now? It just jumped at the top of my to do list!

  • Keith Howell on September 27, 2021

    Too easy ,,thank you.

  • ShadyLane on October 4, 2021

    Wanted to say I just polished off my last jar. I have to admit, initially I was afraid I had too much. That turned out not to be the case. This really is a fantastic recipe. Thank you.

  • C dot on November 12, 2021

    Your videos would be good if you didn’t do that irritating thing with your voice…

  • Jezidca on November 18, 2021

    I was waiting for the lady marmalade joke and I was not disappointed. 😆

  • Unstoppable Zone on December 21, 2021

    Fantastic…will make this right away! Thanks! And you are the marmalade of my culinary parade! 🙂

  • Virginia н on December 21, 2021

    I prefer this over syrup on my waffles. Still use the butter. I like the lemon version too, although it's much tangier. Best cooked in an air fryer. And if you don't want to cook up some, Bono from Italy makes 3 different types of marmalade.

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