Blood Orange Marmalade

Blood Orange Marmalade
These wonderful oranges, blood oranges with red spots on skin and red flesh made jam and is one of the most beautiful in the red scarlet color, and perhaps the most delicious.
Since childhood I was magnetized and impressed by the blood-red flesh! In the grand grove of the grandfather, there were almost all sorts of citrus - and various varieties for some of them - from citrus, which exported to Marseilles, lemons & muskelson to oranges, mandarins & egg yolks. Everyone with different tastes and sweetness but so beneficial to our body. Since then I have loved these fruits and it was the season, though very young, I ate lemon cut at 4 and sprinkled with salt. From this magical world of our orange tree a part of it has come to my property, thanks to the generosity of the people who so fought with their land.
Eternally grateful!
work: 30′ time: 12h:00′ very easy:

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Blood Orange Marmalade Blood Orange Marmalade

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (~1kg jam)(2.2 lbs)

  • 1kg (~10)-2.2 lbs blood oranges, organic
  • 1 liter (2Pt, 1.8 floz) & 400g (14.1oz) water
  • 800g (1.8 lbs) sugar
Wash thoroughly the oranges and onto a cut surface cut and remove both disks from the two ends of each orange. Cut them vertically in the middle and remove the seeds and the core. Each half of the orange is cut into two and then into thin slices ~2mm (0.08 in).
We collect the cut slices in large bowl. Fill the bowl with water to cover well the cut slices of the oranges. Cover with a transparent film and put the bowl in the refrigerator overnight.
The next day, we put the whole contents of the bowl in a pot. Add the sugar, mix and boil in the beginning in a strong to medium heat and then to low.
Let it simmer until it drops to half and a little more, removing the foam occasionally. We test the consistency of the jam by putting 1 tablespoon into a saucer. Place it in the refrigerator for 10'. If it flows from the saucer, boil the jam 5' more.
While the jam is hot, we fill with it sterilized jars 1cm below the rim of the jar. When they cool down, they are stored in the refrigerator or in a cool & dark place, in a cupboard.
Blood Orange Marmalade Blood Orange Marmalade

Zambia Sifaki

Blood Orange Marmalade