Blood Orange Jam

Blood Orange Jam:


  • 2 lbs blood oranges
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1 packet powdered fruit pectin (1.75 oz)


  1. Wash the blood oranges thoroughly and slice them into thin rounds, removing any seeds as you go.
  2. In a large pot, combine the sliced blood oranges, sugar, and water. Stir to combine.
  3. Sprinkle the powdered pectin over the top of the fruit mixture and stir to combine.
  4. Cook the mixture over medium-high heat, stirring occasionally, until the sugar and pectin have dissolved.
  5. Once the sugar and pectin have dissolved, add the lemon juice and bring the mixture to a boil.
  6. Reduce the heat to low and simmer the mixture for 20-25 minutes, stirring occasionally, until the mixture has thickened and the oranges have broken down.
  7. Once the mixture has thickened, remove the pot from the heat and allow the jam to cool for a few minutes.
  8. While the jam is still warm, pour it into sterilized jars and seal tightly.
  9. Allow the jam to cool completely before storing it in the refrigerator for up to 3 weeks.