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Blood Orange + Port Wine Marmalade

I wish this was a scratch & sniff! You're going to just have to take my word for it, this stuff is really exceptional and makes the whole house smell like heaven.

My son, Luc, a fine chef in his own right, who makes a mean sourdough loaf, calls it Memorable Marmalade, and he hoards it. It is made the old-fashioned way, first left out overnight and then cooked down till jammy and we let the natural pectins do their magic. It's also a favorite because I can make a good amount of it, the recipe multiplies up well, many jams don't. I know it's a lot of sugar but it comes out perfect, don't mess with it, it's not sappy sweet like most marmalade because the bloods and the lemons are not as sugary as oranges are. The port wine is optional, just use a total of 6 quarts of water if you'd rather, it will still be fantastic on toast, cheese, or roasted poultry.

Blood Orange + Port Wine Marmalade

Yield: 36 half-pint jars

9 pounds blood oranges

1 1/2 pounds lemons (preferably Meyer)

5 quarts + one cup water

one 750 ml bottle port wine (optional, just add 3 cups more water to replace it)

6 quarts sugar (yes, and not less, trust me, it's not too sweet)

16-quart pot, candy thermometer, 36 8 ounce jars

Cut oranges and lemons in half, then into thin slices (see photo). Pick out any seeds as you go and toss them with their juices into a 16-quart stainless steel pot.

Add water, port & sugar and bring the mixture to a boil, stirring often. Once it boils, turn off the heat and cover the pot. Let it rest there overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce heat to a nice simmer uncovered for 3+ hours, stir off the bottom occasionally. Turn heat up to medium and boil gently, stirring often, until it reaches 220 degrees, you must hit this temperature, it will reduce about 40%. While that's going sterilize your jars & lids.

Ladle the marmalade into (boiled 10 minutes) sterile jars to 1/2 inch from the rim; wipe the rims thoroughly with a clean damp towel, and screw the lids on tight. Boil those for 10 minutes fully emersed to can. It may take a day or two for the natural pectin to set up properly, but no need to refrigerate the jams now that you've" canned" them.

Share & enjoy, love~



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