Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.6 kg blood oranges
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1.7 litres cold water
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Prepare the oranges
Wash the blood oranges thoroughly. Cut into quarters with peel and pith intact. Remove and discard any visible seeds. -
Cook the fruit
Place the orange pieces into a large saucepan with the water and lemon juice. Bring slowly to the boil, then reduce to a steady simmer. Cook for 40 minutes until the peel is very soft and the liquid is richly coloured. -
Strain the juice
Pour the mixture into a jelly bag or muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar. Transfer the juice and sugar to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 10 to 12 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat and skim off any surface foam. Pour into warm sterilised jars and seal immediately.
Practical Tips
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Blood oranges vary in colour. Even paler fruit will deepen as the jelly sets.
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The flavour mellows slightly after two weeks of storage.
Serving Suggestions
Serve with toast, spoon alongside roast poultry, or pair with soft cheeses.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
