Made this today - works exactly as described. I have three 1/2 pint jars that are bursting with fresh sweet orange flavors and none of the bitterness that I associate with traditional marmalades. This ones a keeper, thanks Chef John!
Just a trick regarding marmalade, jam and so on, and sterilization: once you have filled your container and closed it, turn it upside down for a couple of minutes, in order for the hot liquid to sterilize the top of the closed container. That way, the inside of the container is now completly sterilized and can be preserved much longer.
Or sterilize your jars and lids in boiling distilled water right before using. He mentioned it in the video but knowing how to do it is a different matter
@@caseyconnell9336 Of course you need to clean and sterilize your jars and lids beforehand. Did I say otherwise? But even then, they are exposed to the environment (hence to germs) from the moment you sterilize them to the moment you close them with your stuff inside. So my trick is still useful.
alexis dufrenoy I’m just trying to be helpful to other, less informed viewers dude, chill. I get that your method sterilizes at the 225 degrees or whatever, but in my experience the jam temp drops to at least 170 by the end, especially when doing larger batches up to 10. Turning it to sterilize wouldn’t necessarily work then if the jars aren’t hot or freshly sterile, if you take the jars right from the boiling water bath you can guarantee the jars and jam are both hot enough to stay sterile for the 30 seconds it takes to jar it.
@@epistte A Brita is on my to buy list when I get around to buying a bigger fridge someday. Our water isn't horrendous but not something I'd drink straight out of the tap either!
Epistte, I think that's fine. Work with what you've got. But I'd like to point out that Brita only filters out big particulates and some of the chemicals to make your water taste better... it isn't reverse osmosis water, which filters out everything that can impact your health, disinfects with UV light, aerates, and other processes, as well as improve its taste it improves its safety. Most people still don't realize that plastic bottled water just municipal water that's been filtered, then transported long distances, and costs a ridiculous amount. Your Brita saves money over 16-ounce bottles, and prevents a lot of plastic from entering the ecosystem, so it not only tastes better, but it's greener. But better taste doesn't necessarily mean everything has been removed. I get gallon refills of RO water from the dispenser at my Sprouts store where I live. It's only 30 cents per gallon. Some private water companies will deliver sell or deliver RO water in big jugs, but I don't trust them to clean their equipment, I've read reviews about some of them. You want filtration of particulates, removal of invisible chemicals and microorganisms. When you see those triple cannisters some people install under their kitchen sinks, that's real RO water, not filtered municipal water. I'm a green and white tea nut, I pay a lot for good tea, and municipal water makes tea taste and look terrible, so I buy RO refills out of respect for all the labor that goes into the product... I also use RO for bread and soup making, anything homemade... the sodium hypochlorite cities add to water to kill microorganisms, is bad for yeast, though necessary for public health. I don't know what Brita will do to the color, flavor and result of preserves... Brita's filtered for taste, and can't match RO, but it's still an improvement. Go ahead and use your filtered water, it couldn't be too bad, most of America has hard water and yours is an improvement.
Yummm... Spent a few weeks touring the UK a few years ago. Stayed 2 days in London on either end of the trip. Eight (8) hours time zone difference from Seattle. The fire extinguishers were buckets of sand hanging on the wall in bright red buckets in The Tube, the London Underground (enunciated, the teeewb). Drove up the East Coast, headed North toward Scotland, then west to Wales, down the coast, and back to London. We stayed at a 700 year old B&B, and had a warm stout beer downstairs/underground at a 1,000 year old pub. Carbon dated 15x15" beams, watch out for your head going down the stairs to the basement/pub... Spent some time at the Caernafon Castle, where Prince Charles received his Investiture, stood where The Queen stood out on that cantilever edge, 3 floors up. Scary. No OSHA regulation hand rails, right? AAACK!, lol. Every breakfast or meal had Orange Marmalade served with the meals. Yummy! Chef John? You not only nailed it (orange marmalade), but kicked it up to a whole new Master's level! Next time you make it? Just a tiny pinch of Cinnemon, Nutmeg and/or Cloves? Mommas all around the World kept saying to us all? STOP PLAYING WITH YOUR FOOD, RIGHT? Sorry-not-sorry, mom!!! 🤣 I am an adult now, my kitchen, and we're PLAYING WITH OUR FOOD, right people??!!?? 🙃 Never stop, ok? Thanks again, Chef John, for yet another inspiring vlog! You rock! Our story! Sticking to it! ... no apologies made. Stay safe and well, everyone, to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World... ⚘ 🙏❤🙏 ⚘
I made this! It’s amazing! We went right out to the store to get some blood oranges, and Sunday afternoon I went to work on it. It went just like the video... and we love it! Thanks so much for this great recipe. I have some cara cara oranges, and we plan to try that next. I expect the cara cara to be good, but the blood orange is different and in a class of its own. Oh, I live in the West Virginia mountains and water boils at 206.6 in my house. So I cooked this to 221 instead of 225, and it worked well.
Oh wow, hope it thrives. If I had a citrus tree, I'd put a chair under it in the summer and inhale the blossom scent in the evenings. I've read some types of fruit trees need extra trees planted, either the same or a different strain, for pollination, wonder if oranges are among those?
@@MarySanchez-qk3hp Its got two apple, a mandarin, two lemon and one fig tree for company. But the weather is so all over the place currently (NW Sydney Aus) the plants don't know which way to go. 12 deg this morning, ratcheting up tp the low 40s by Sunday..
@@geneharrogate6911 Oh wow...im hoping youre talking Celsius bc isnt it summer there now? It's winter here and those are the temps we have now only in Fahrenheit.
Okay, chef, now that you've dredged up grandma memories, you need to do her British mincemeat that had kidney suet and lots of alcohol and took a year to ferment in the basement in those big speckled pots! Thanks for posting.
I haven't used my citrus hand juicer in many years, the skinny metal handles hurt my hands when I squeezed, it didn't allow good "leverage" with both hands, and requires brute strength rather than leverage, and it didn't juice well anyway! I use my wooden reamer, just like you. But I'd like to make another fun, painless suggestion you may already have tried: vertically stand up a citrus half between the arms of your bacon tongs, place a hand on either side, and squeeze. Reposition and squeeze again. It doesn't hurt arthritic hands, gets a lot of juice out, lets your hands work in a more natural ergonomic position... and then you can use the reamer if you want to get out the very last vestiges. If you've never tried it... do! Finally, a vegetarian/vegan recipe! Thank you.
When I was a child, I used to be scared of eating blood oranges, thinking they contain actual blood. As an adult, they are now my favorites, but unfortunately very rarely found on the market where I live. I might give this a try with normal oranges, this looks delicious! Thanks, chef!
They know everything 😅 Just try talking to someone about Basil on your phone or near your phone, and whoops a few days later there is a recommendation on youtube how to grow Basil 😂 happened to me twice
yesterday i made this with kinnow manderines. initially i thought it was too sweet even though i used less than the suggested amount of sugar, but when i applied a thin layer on toasted bread with salted butter it tasted heavenly. not too sweet at all. the salted butter enhanced the flavor and everything was in perfect balance. now im again at that point in my life where buttered toast and marmalade is the best thing ever. scrumptious.
@Nick S hey nick im sorry things aren’t going great for you right now. I can tell bc happy people don’t just lash out out at strangers. You obviously knew what I meant. You could have kept scrolling but you wanted me to actually feel bad for misspelling. Well I don’t feel bad I feel kinda sad that you and a lot of people feel like this these days. Hey I’ve done it too, I probably had this coming karmically. But you did more than attempt to make me feel bad, you revealed much about yourself. You might want to think about that next time you want to hurt a random person.
Little Derna, sorry Nick embarrassed you about your illiteracy, but no need to try to psychoanalyze his motivations and lash back, when you're unqualified and illiterate in psychology, as well. I cringed when I saw your misspelling, too. Literacy still matters, despite the current fashion of which you're a hapless victim. Use your spellcheck.
I'd love some info on adding pectin (for stiffer texture without the extra bitterness) and then canning traditionally for a vacuum seal and long shelf life. This looks so good, I'd love to make it now when citrus is in season and give it as gifts through the year!
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)🌸
I know. There are some produce items we just wait for in anticipation all year, and their season is all too brief. :) Fuyu persimmons, MacIntosh apples, Concord grapes, perfect peaches. I console myself with gorgeous broccoli and criminis, pepperjack cheese, pecorino, and medjools. Marking the seasons can humble one. :).
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 😋
Just finished my first blood orange marmalade, after success with both your strawberry jam and apple butter recipes :D! I can already tell that it's going to be amaaaazing ♡♡:)! Thank you, Chef John ♡♡♡♡♡♡!
Albus: Where did THAT hateful, bizarre comment come from? Wow. And she's not a "bro," she's female. Show some basic respect. Sounds like you're a victim of the (currently fashionable), politicized, misogynistic subculture, darling. Enjoying something comforting, like making marmalade, with its delicious scent permeating your home on a snowy cold day, isn't remotely about race. In fact, people who break bread together at the same table, find it harder to hate the person sitting across from them, even if they come from oppositional cultures. So does playing soccer together, even in a battle-embittered Middle East village. It's been done. Maybe you're seeing racism where it doesn't exist for some personal reason. Food is essential to all life: when you feed people, you're telling them you care about their welfare, and want their lives to continue. Pretty basic. Put down your Big Mac, your angry rap music, and go make some marmalade. Recipes don't get any simpler. You'll feel less like a rebel without a cause. Gift some to your mom, or someone else you love. Even a neighbor who's socially isolated right now, or an elder. Show your kinder side. The scent of orange essential oil is known by natural therapeutics specialists to lift spirits. And vitamin C changes the permeability of cell walls, making them more resistant to invasive viruses. Sounds like you could use some orange marmalade right about now. Fruit is nonpartisan, "bro!" So is snow. We're all suffering right now. Give it a rest. LOL!
My granny used to make marmalade every year and I have great memory's of standing over the stove on a stool with a massive spoon stiring all afternoon. I can't wait to try this
*was it you or your granny standing on the stool?...i ask because many of the grannies i've known who needed a stool to cook were a feisty bunch who took their craft very seriously*
As someone in the UK brung up on the 'dreaded British style' of marmalade I found this intensely sweet, even when using half the amount of sugar. Maybe my blood oranges (a Spanish variety called Ippolito) are sweeter than Californian varieties. And there isn't any of the tartness that I like in marmalade. However it was gorgeous - I would just pour it over ice cream rather than spread it on toast or use in a sandwich.
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.
Chef, I have been doing marmalade for long time by watching other peoples videos and recipes, they are good, but your recipe is thus far is the best one , time wise and the taste is awesome. Thank you so much for sharing it with us.
Heck yes! Your videos always inspire me to find my inner (foodie) child. I always feel like I'm exploring again when I watch and then make one of these recipes you introduce us to. Thanks, Chef John!
When I was a kid, my grandmother used to send me to the store to get Grapefruit Marmalade... She has been gone about 40 years now and it is like every store in the province has stopped selling it in respect to her passing... Thanks Chef John, I can do that!
Excellent video Chef John! I’ve been thinking about making blood orange marmalade since they’re at the grocery stores right now. I always made it previously by first cutting and juicing the oranges. Then, I use a thick wooden dowel to hold the inside of the oranges and zest the peel. Almost no pith makes it in and the zest is a nice size. Contrastingly, the blood oranges I’ve gotten in the past, always had a ton of seeds. I’ll have to try this method for sure! Blood oranges make a spectacular Orangecello (liqueur) as well.
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.
Great recipe. In spring will be all the rage during brunch with the first warm mornings, that beautiful slithgly fresh wind and the leaves green again rustling.
Thanks, John! I think this could be the first marmalade I try making in my life. Recently, I found a spectacular red grapefruit marmalade which sadly - and typical for me - had been discontinued when I came back to the supermarket for more. Otherwise, my all time favourite marmalade is made from Reine Claude plums which I also used to find in the shops here and now only get in western Switzerland, which I don't visit as often as I would like.
I love marmalade. My last batch came out really runny, so I mix it with soda water and drink it. It's really good either strait or with some rum or gin mixed in.
Chef John, I have a request. Can you please do a video for Welsh rarebit? It’s a recipe my late grandmother taught me and fed me every time I went to visit her. The traditional Welsh recipe serves it on top of toast, but Grandmother always served it on top of plain saltine crackers with a few strips of extra crispy bacon on the side. It would make me really happy if you made this, and you’d be my favorite RUclips chef, not that you aren’t already!
I work at a university near Colonial Williamsburg, and I can walk to Welsh Rabbit when I get those cravings. And yes...I would love to see CHef's take on it!!!! My recipe is simple, and I love the thought of it on Saltines.
wow that's odd. I bought a .99 cent bargain bag of 8 small oranges and made orange marmalade yesterday afternoon to go with the bread I made in the morning. I think the amount of sugar is a bit flexible. Marmalade is so sweet! It wasn't blood oranges, but I made it just like Chef John did and it is delicious!
Blood oranges just always feel so fancy! (I think for me it's partially because I made blood orange juice once and it took forever, but was so tasty.) A fancy marmalade for those fancy self care days!
If we're just boiling the skin to soften, wouldn't the step of cutting the peels into strips and boiling do that and eliminate the step of boiling the long peels? Plus you've got to be losing some essential oils and flavor in that step. Just wondering. ☺️
It is not just to soften the peels but to remove some of the bitterness. As an example when you make candied orange peels you often boil and change water multiple times before the candying step.
@@squirrl78 thank you, I have never made candied peels or marmalade so I was just wondering. I figured chef had a good reason. 😁 The recipe looks beautiful and simple. Thanks again for the quick reply!
Amazing...... :) Just made a batch and loved it! Does anyone know how long can I keep it in the fridge if I sterilize the jar first and don't open it???
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.
Most beautiful color... I am making a guava jelly and I did add some red food coloring to get a nice bright red color. Which does not even begin to approach what those blood oranges produce.
See this is why I keep coming back to Chef John. A newbie like Joshua Weissman has you cut off the peel with a japanese hand-sharpened knife and if you had too much white you had to correct it. Chef John is like BOOM potato peeler, works best.
Great video! Quick question: how long does it keep? Blood orange is only available for a short amount of time in my area, and I’d love to have one of these to break out on the off season 😋
My Dad was English, so I was raised on bitter marmalade and cream tea. Mid-life I discovered Black Plum preserves and seedless Blackberry. I will have to try this. So beautiful.
Sounds like you might like to try aroniaberry products. It's a berry that is native to North America, extremely high nutritional value, grows almost anywhere, very hardy... and tart. :). Hard to find, you'll have to look online, there is at least one company thef sells the products.
My daughter came home with 20 pounds of blood oranges! I had no idea what we were going to do with them. We looked at canning them, canning the juice, and just wasn't excited about those options! After looking at a few videos I found yours and we made it tonight. We started off with 15 oranges, knowing it would be good, but not sure we wanted to do all of them that way...SO good! We will be doing the rest tomorrow!
Yes, Chef John, I also believe in "severely buttering" my English muffins! Lol. I just happen to have a blood orange tree in the backyard, so I am almost compelled to make this! Looks awesome! You're the best at food porn.
Oh that looks so good. I would have licked the spoon. I have tasted lots of different marmalades in my life but the very best is Calamondon marmalade which my mother made each season. The flavor is extraordinary and not at all bitter, so if you can find a few tiny calamondons for marmalade (or grow your own if your climate permits) you won't regret it. Everything you can do with a lemon or lime, you can so with a calamondon.
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.
The old days ways are for when you want to have a preserve store for years or at least through the winter without mold. I guess if you only make a small batch like this you're not really planning to store it for very long
![COLOMBIA vs. CHILE [4-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 10](http://i.ytimg.com/vi/TDjN4W3yy1k/mqdefault.jpg)
Made this today - works exactly as described. I have three 1/2 pint jars that are bursting with fresh sweet orange flavors and none of the bitterness that I associate with traditional marmalades. This ones a keeper, thanks Chef John!
Just a trick regarding marmalade, jam and so on, and sterilization: once you have filled your container and closed it, turn it upside down for a couple of minutes, in order for the hot liquid to sterilize the top of the closed container. That way, the inside of the container is now completly sterilized and can be preserved much longer.
ruclips.net/video/7jYZCMt1tSk/видео.html
Or sterilize your jars and lids in boiling distilled water right before using. He mentioned it in the video but knowing how to do it is a different matter
@@caseyconnell9336 Of course you need to clean and sterilize your jars and lids beforehand. Did I say otherwise? But even then, they are exposed to the environment (hence to germs) from the moment you sterilize them to the moment you close them with your stuff inside. So my trick is still useful.
alexis dufrenoy I’m just trying to be helpful to other, less informed viewers dude, chill.
I get that your method sterilizes at the 225 degrees or whatever, but in my experience the jam temp drops to at least 170 by the end, especially when doing larger batches up to 10. Turning it to sterilize wouldn’t necessarily work then if the jars aren’t hot or freshly sterile, if you take the jars right from the boiling water bath you can guarantee the jars and jam are both hot enough to stay sterile for the 30 seconds it takes to jar it.
@@caseyconnell9336 I'm perfectly calm.
This just makes me think of Paddington Bear and his love of marmalade.
Whenever Chef John asks for cold fresh water I look mournfully at my tap
Would a pitcher filter make it more palatable? I love my Brita.
Most S. California water depots have nasty ass water too. We get 5 gallon bottles refilled at a water purification store.
@@epistte A Brita is on my to buy list when I get around to buying a bigger fridge someday. Our water isn't horrendous but not something I'd drink straight out of the tap either!
Epistte, I think that's fine. Work with what you've got. But I'd like to point out that Brita only filters out big particulates and some of the chemicals to make your water taste better... it isn't reverse osmosis water, which filters out everything that can impact your health, disinfects with UV light, aerates, and other processes, as well as improve its taste it improves its safety. Most people still don't realize that plastic bottled water just municipal water that's been filtered, then transported long distances, and costs a ridiculous amount. Your Brita saves money over 16-ounce bottles, and prevents a lot of plastic from entering the ecosystem, so it not only tastes better, but it's greener. But better taste doesn't necessarily mean everything has been removed. I get gallon refills of RO water from the dispenser at my Sprouts store where I live. It's only 30 cents per gallon. Some private water companies will deliver sell or deliver RO water in big jugs, but I don't trust them to clean their equipment, I've read reviews about some of them. You want filtration of particulates, removal of invisible chemicals and microorganisms. When you see those triple cannisters some people install under their kitchen sinks, that's real RO water, not filtered municipal water. I'm a green and white tea nut, I pay a lot for good tea, and municipal water makes tea taste and look terrible, so I buy RO refills out of respect for all the labor that goes into the product... I also use RO for bread and soup making, anything homemade... the sodium hypochlorite cities add to water to kill microorganisms, is bad for yeast, though necessary for public health. I don't know what Brita will do to the color, flavor and result of preserves... Brita's filtered for taste, and can't match RO, but it's still an improvement. Go ahead and use your filtered water, it couldn't be too bad, most of America has hard water and yours is an improvement.
P&G makes these GREAT water purifying packets that are super affordable. You might want to invest in a new tap though.
Just harvested a ton of Meyer lemons. Gonna try this on a few.
Please do post your results here :)
ruclips.net/video/7jYZCMt1tSk/видео.html
I tried it with Meyer lemons but my marmalade didn’t thicken properly
There once was an orange named Red,
Who looked like he constantly bled.
The towns-fruit knew,
It was only a hue-
But still a few thought he was dead.
😂😂😂😂😂
Now that was just the best limerick ever, just brilliant.
@@mikegurney9278 ❤️ I live for the limericks!
Brilliant! Lmao
There once was an orange called red
Who looked at Chef John in dread
Her stem he did pluck
Her skin he did shred
Then spread her all over some bread
The mystery of what to do with the 10lbs of Meyers lemons sitting on my kichten island has been solved. I've already made 6 pints of preserved lemon.
Yes! It must be sublime.
Yummm... Spent a few weeks touring the UK a few years ago. Stayed 2 days in London on either end of the trip. Eight (8) hours time zone difference from Seattle.
The fire extinguishers were buckets of sand hanging on the wall in bright red buckets in The Tube, the London Underground (enunciated, the teeewb).
Drove up the East Coast, headed North toward Scotland, then west to Wales, down the coast, and back to London.
We stayed at a 700 year old B&B, and had a warm stout beer downstairs/underground at a 1,000 year old pub.
Carbon dated 15x15" beams, watch out for your head going down the stairs to the basement/pub...
Spent some time at the Caernafon Castle, where Prince Charles received his Investiture, stood where The Queen stood out on that cantilever edge, 3 floors up. Scary. No OSHA regulation hand rails, right? AAACK!, lol.
Every breakfast or meal had Orange Marmalade served with the meals. Yummy!
Chef John? You not only nailed it (orange marmalade), but kicked it up to a whole new Master's level!
Next time you make it? Just a tiny pinch of Cinnemon, Nutmeg and/or Cloves?
Mommas all around the World kept saying to us all?
STOP PLAYING WITH YOUR FOOD, RIGHT?
Sorry-not-sorry, mom!!! 🤣
I am an adult now, my kitchen, and we're PLAYING WITH OUR FOOD, right people??!!?? 🙃
Never stop, ok?
Thanks again, Chef John, for yet another inspiring vlog!
You rock!
Our story!
Sticking to it!
... no apologies made.
Stay safe and well, everyone, to you and yours, from your eternal sister in Christ somewhere near Seattle and around the World...
⚘ 🙏❤🙏 ⚘
I’m in the same boat, lol
try not to drink it all in one sitting
Whiskey sours.
I made this! It’s amazing! We went right out to the store to get some blood oranges, and Sunday afternoon I went to work on it. It went just like the video... and we love it! Thanks so much for this great recipe. I have some cara cara oranges, and we plan to try that next. I expect the cara cara to be good, but the blood orange is different and in a class of its own. Oh, I live in the West Virginia mountains and water boils at 206.6 in my house. So I cooked this to 221 instead of 225, and it worked well.
Just planted a Blood orange tree last weekend. Cant wait to make this in about two to three years!
Oh wow, hope it thrives. If I had a citrus tree, I'd put a chair under it in the summer and inhale the blossom scent in the evenings. I've read some types of fruit trees need extra trees planted, either the same or a different strain, for pollination, wonder if oranges are among those?
@@MarySanchez-qk3hp Its got two apple, a mandarin, two lemon and one fig tree for company. But the weather is so all over the place currently (NW Sydney Aus) the plants don't know which way to go. 12 deg this morning, ratcheting up tp the low 40s by Sunday..
@@geneharrogate6911 Oh wow...im hoping youre talking Celsius bc isnt it summer there now? It's winter here and those are the temps we have now only in Fahrenheit.
@@jillhumphrys8073 Yep. Deg C.
The poet lauriet of Food Wishes dot com!
Okay, chef, now that you've dredged up grandma memories, you need to do her British mincemeat that had kidney suet and lots of alcohol and took a year to ferment in the basement in those big speckled pots! Thanks for posting.
Yep, that's the proper stuff 👍 I still make mincemeat using my gran"s recipe. Suet is really useful
Just a wild guess - but for this it would be awesome to be a proper UK citizen? Something y'all do with gusto?
@@grahamturner5963 I do as well. However I only have to make it every few years as it makes so much.
WTF are you Limeys on about over there?
That sounds positively atrocious!
ruclips.net/video/7jYZCMt1tSk/видео.html
I haven't used my citrus hand juicer in many years, the skinny metal handles hurt my hands when I squeezed, it didn't allow good "leverage" with both hands, and requires brute strength rather than leverage, and it didn't juice well anyway! I use my wooden reamer, just like you.
But I'd like to make another fun, painless suggestion you may already have tried: vertically stand up a citrus half between the arms of your bacon tongs, place a hand on either side, and squeeze. Reposition and squeeze again. It doesn't hurt arthritic hands, gets a lot of juice out, lets your hands work in a more natural ergonomic position... and then you can use the reamer if you want to get out the very last vestiges. If you've never tried it... do!
Finally, a vegetarian/vegan recipe! Thank you.
When I was a child, I used to be scared of eating blood oranges, thinking they contain actual blood. As an adult, they are now my favorites, but unfortunately very rarely found on the market where I live. I might give this a try with normal oranges, this looks delicious! Thanks, chef!
Thanks Chef John
I absolutely love marmalade
I was literally looking up how to make a blood orange marmalade a couple of days ago. So excited to try this!
ruclips.net/video/7jYZCMt1tSk/видео.html
They know everything 😅 Just try talking to someone about Basil on your phone or near your phone, and whoops a few days later there is a recommendation on youtube how to grow Basil 😂 happened to me twice
yesterday i made this with kinnow manderines. initially i thought it was too sweet even though i used less than the suggested amount of sugar, but when i applied a thin layer on toasted bread with salted butter it tasted heavenly. not too sweet at all. the salted butter enhanced the flavor and everything was in perfect balance. now im again at that point in my life where buttered toast and marmalade is the best thing ever. scrumptious.
I’ll have to try this. I usually make ruby red grapefruit marmalade which is Devine.
@Nick S hey nick im sorry things aren’t going great for you right now. I can tell bc happy people don’t just lash out out at strangers. You obviously knew what I meant. You could have kept scrolling but you wanted me to actually feel bad for misspelling. Well I don’t feel bad I feel kinda sad that you and a lot of people feel like this these days. Hey I’ve done it too, I probably had this coming karmically. But you did more than attempt to make me feel bad, you revealed much about yourself. You might want to think about that next time you want to hurt a random person.
Little Derna, sorry Nick embarrassed you about your illiteracy, but no need to try to psychoanalyze his motivations and lash back, when you're unqualified and illiterate in psychology, as well. I cringed when I saw your misspelling, too. Literacy still matters, despite the current fashion of which you're a hapless victim. Use your spellcheck.
@@MarySanchez-qk3hp Next time just say you feel personally attacked and save us all the time.
I'd love some info on adding pectin (for stiffer texture without the extra bitterness) and then canning traditionally for a vacuum seal and long shelf life. This looks so good, I'd love to make it now when citrus is in season and give it as gifts through the year!
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)🌸
Chef John i just like to say that your newer videos have been looking superb - love the quality and colors.
Must try. It's blood orange season (way too brief) where I live. I can enjoy the unique flavor all year long. Thanks, chef John.
I know. There are some produce items we just wait for in anticipation all year, and their season is all too brief. :) Fuyu persimmons, MacIntosh apples, Concord grapes, perfect peaches. I console myself with gorgeous broccoli and criminis, pepperjack cheese, pecorino, and medjools. Marking the seasons can humble one. :).
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 😋
Just finished my first blood orange marmalade, after success with both your strawberry jam and apple butter recipes :D!
I can already tell that it's going to be amaaaazing ♡♡:)! Thank you, Chef John ♡♡♡♡♡♡!
I love the inflection you use...
We go up and then we go down
I love that I can watch this on a cold snowy day! ✨🍵❄️🌨️
Geez bro, I’m impressed by how white you are.
Albus: Where did THAT hateful, bizarre comment come from? Wow. And she's not a "bro," she's female. Show some basic respect. Sounds like you're a victim of the (currently fashionable), politicized, misogynistic subculture, darling.
Enjoying something comforting, like making marmalade, with its delicious scent permeating your home on a snowy cold day, isn't remotely about race. In fact, people who break bread together at the same table, find it harder to hate the person sitting across from them, even if they come from oppositional cultures. So does playing soccer together, even in a battle-embittered Middle East village. It's been done.
Maybe you're seeing racism where it doesn't exist for some personal reason. Food is essential to all life: when you feed people, you're telling them you care about their welfare, and want their lives to continue. Pretty basic.
Put down your Big Mac, your angry rap music, and go make some marmalade. Recipes don't get any simpler. You'll feel less like a rebel without a cause. Gift some to your mom, or someone else you love. Even a neighbor who's socially isolated right now, or an elder. Show your kinder side.
The scent of orange essential oil is known by natural therapeutics specialists to lift spirits. And vitamin C changes the permeability of cell walls, making them more resistant to invasive viruses. Sounds like you could use some orange marmalade right about now.
Fruit is nonpartisan, "bro!" So is snow. We're all suffering right now. Give it a rest. LOL!
😚
My granny used to make marmalade every year and I have great memory's of standing over the stove on a stool with a massive spoon stiring all afternoon. I can't wait to try this
*was it you or your granny standing on the stool?...i ask because many of the grannies i've known who needed a stool to cook were a feisty bunch who took their craft very seriously*
@@scottmantooth8785 I needed a stool but my granny falls into that camp of absolute perfect in the kitchen
@@queeny5613 *my mom was five feet tall, but she would tell others she was two foot taller than a yardstick*
@@scottmantooth8785 I'm not much taller I'm 5,2. I say I'm tall in spirit
@@queeny5613 *in other words you're your own TARDIS... bigger on the inside*
Made Lime marmalade over the Christmas break. God Bless, stay safe.
As someone in the UK brung up on the 'dreaded British style' of marmalade I found this intensely sweet, even when using half the amount of sugar. Maybe my blood oranges (a Spanish variety called Ippolito) are sweeter than Californian varieties. And there isn't any of the tartness that I like in marmalade. However it was gorgeous - I would just pour it over ice cream rather than spread it on toast or use in a sandwich.
Americans typically have the palate of a five year old, so it is probably just a disgustingly sweet recipe.
Decided to do this with Cara Cara oranges, and added a tiny bit of ginger and cinnamon. Thanks for making these videos, they are always fantastic!
Made the recipe and loved it. Simple, and nice batch of 5 small jars to share with friends. Thanks, Chef John.
Chef John, YOU ROCK! Thank you again for an amazing recipe, I'll keep watching and when I can make things again I will.
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.
I used this technique with grapefruit yesterday. It turned out great.
Chef, I have been doing marmalade for long time by watching other peoples videos and recipes, they are good, but your recipe is thus far is the best one , time wise and the taste is awesome. Thank you so much for sharing it with us.
Heck yes! Your videos always inspire me to find my inner (foodie) child. I always feel like I'm exploring again when I watch and then make one of these recipes you introduce us to. Thanks, Chef John!
Chef John, thanks for this recipe. How simple it is. I would have never thought I could make marmalade. Thanks for the encouragement.
Would have never thought to use a peeler like that on an orange but wow it worked great!
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Marmalade is my favorite. So happy to see this video.
When I was a kid, my grandmother used to send me to the store to get Grapefruit Marmalade... She has been gone about 40 years now and it is like every store in the province has stopped selling it in respect to her passing... Thanks Chef John, I can do that!
Excellent video Chef John! I’ve been thinking about making blood orange marmalade since they’re at the grocery stores right now. I always made it previously by first cutting and juicing the oranges. Then, I use a thick wooden dowel to hold the inside of the oranges and zest the peel. Almost no pith makes it in and the zest is a nice size. Contrastingly, the blood oranges I’ve gotten in the past, always had a ton of seeds. I’ll have to try this method for sure! Blood oranges make a spectacular Orangecello (liqueur) as well.
I absolutely love Chef John ❤️
I love this recipe...thx for sharing I have already made several jars!
thank you so much for this version, it sounds really simple, can't wait to try it!
I agree with you Chef John. Was never a fan of it growing up but love it now and this recipe is great
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 👏👏
That looks incredibly good!
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.
I've gotta say, I do love regular marmalade, but this looks wonderful too. I'd love to try it.
You always make the most delicious foods! I made your creamy cod today which was so good and now I'm heading back to the kitchen to make this!
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I love that recipe. While family loves to eat it!
Great recipe. In spring will be all the rage during brunch with the first warm mornings, that beautiful slithgly fresh wind and the leaves green again rustling.
Thanks, John! I think this could be the first marmalade I try making in my life. Recently, I found a spectacular red grapefruit marmalade which sadly - and typical for me - had been discontinued when I came back to the supermarket for more.
Otherwise, my all time favourite marmalade is made from Reine Claude plums which I also used to find in the shops here and now only get in western Switzerland, which I don't visit as often as I would like.
Beautiful color. Beautiful to watch being made.
Love that peeler...
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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.
I love marmalade. My last batch came out really runny, so I mix it with soda water and drink it. It's really good either strait or with some rum or gin mixed in.
Chef John, I have a request. Can you please do a video for Welsh rarebit? It’s a recipe my late grandmother taught me and fed me every time I went to visit her. The traditional Welsh recipe serves it on top of toast, but Grandmother always served it on top of plain saltine crackers with a few strips of extra crispy bacon on the side. It would make me really happy if you made this, and you’d be my favorite RUclips chef, not that you aren’t already!
I work at a university near Colonial Williamsburg, and I can walk to Welsh Rabbit when I get those cravings. And yes...I would love to see CHef's take on it!!!! My recipe is simple, and I love the thought of it on Saltines.
Love Welsh Rarebit!
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@@jamesjohn2957 That’s tea, not rarebit. 🤦♂️
I don't know which keeps me coming back more, your great delivery of puns or the amazing recipes
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wow that's odd. I bought a .99 cent bargain bag of 8 small oranges and made orange marmalade yesterday afternoon to go with the bread I made in the morning. I think the amount of sugar is a bit flexible. Marmalade is so sweet! It wasn't blood oranges, but I made it just like Chef John did and it is delicious!
My gran always made tons of jams, she would always pour hot into the jar, close the lid and invert it to scald any fungi/bacteria/spores in the jar.
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I had no idea there was a use for normally discarded peals. This looks really nice.
Blood oranges just always feel so fancy! (I think for me it's partially because I made blood orange juice once and it took forever, but was so tasty.) A fancy marmalade for those fancy self care days!
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Love you forever chef john
I love blood oranges and I love marmalade. I had no idea how easy it was to make so now I'm going to have to give it a shot!
If we're just boiling the skin to soften, wouldn't the step of cutting the peels into strips and boiling do that and eliminate the step of boiling the long peels? Plus you've got to be losing some essential oils and flavor in that step. Just wondering. ☺️
It is not just to soften the peels but to remove some of the bitterness. As an example when you make candied orange peels you often boil and change water multiple times before the candying step.
@@squirrl78 thank you, I have never made candied peels or marmalade so I was just wondering. I figured chef had a good reason. 😁 The recipe looks beautiful and simple. Thanks again for the quick reply!
Oh, that looks truly fabulous! I’m not one for making jams and jellies, but I will have to try this!
Thanks chef. Got inspired and made orange marmalade. Did not have the blood orange but oranges will do. Thanks again.
Chef John I know what I will do this weekend. I have a tree full of blood oranges in my backyard.
Are you in Sicily?
I am incredibly jealous. I love blood oranges--especially fresh! Moro Bloods are the best (which is what Chef John used)!
@@vondahe Greece
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I made this last week, delicious. A soft marmalade but a night in the fridge helped. Off to search for more blood oranges.
Looks delicious and fantastic colour
I bought a large bag of blood oranges yesterday and didn’t know wtf to do with them. Today, Chef John releases this video. Perfect!!
Thanks Chef John, just the recipe I'm looking for 👍
Been awhile since I've watched a video! It's like returning home after a long absence. Thank you!
This looks and sounds amazing! I severely dislike traditional marmalade...but I think I’ll adore your version!
Amazing...... :) Just made a batch and loved it!
Does anyone know how long can I keep it in the fridge if I sterilize the jar first and don't open it???
I'm in awe of your citrus peeling skills.
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.
Most beautiful color... I am making a guava jelly and I did add some red food coloring to get a nice bright red color. Which does not even begin to approach what those blood oranges produce.
I have been talking to my bf about making this for a few days now. Chef John to the rescue!!🤩
I've always loved bitter things and that's why I love traditional marmalade
That looks sumptuous and that colour! Gotta try this one as I don't enjoy bitter marmalade and it's so pretty!
Hello and thank you for this recipe.
I have a question,
can we do not use the water??
Thank you and be safe.
I’m going to give this a try with some freshly picked kumquats
from my friends tree. Good video and directions. Thanks
See this is why I keep coming back to Chef John. A newbie like Joshua Weissman has you cut off the peel with a japanese hand-sharpened knife and if you had too much white you had to correct it. Chef John is like BOOM potato peeler, works best.
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I agree 100%. Joshua Weissman has some decent recipes, but he's so pretentious about all his overly expensive kitchen gadgets.
@@toadsage Papa no give you kiss now.
That is so beautiful. Reminds me of garnets. Bet it'd be really good on your buttermilk biscuit recipe. They'd compliment each other beautifully.😋😍
Thanks! You’re terrific!
I love marmalade, even the British kind, but this looks so easy you've inspired me to make it myself!
Nice. I happen to have some ripe ruby red grapefruit. I may give this a try tomorrow.
Meyer lemons are also in season. I bet this would be good made with them too.
Omg I used to watch you all the time when I was like 2-4 for no reason I just liked your recipes, voice, and music lol
I just bought a bag of blood oranges this afternoon and now this video shows up! Perfect! #stemnipple #kismet #ladymarmalade
Definitely making this tonight...
Well cool always loved blood oranges and this is a fantastic idea..and look blood oranges in season soon.
You are one of a kind my good sir.
Great video! Quick question: how long does it keep? Blood orange is only available for a short amount of time in my area, and I’d love to have one of these to break out on the off season 😋
Due to the sugar, which is a natural preservative, it will last for at least a year if refrigerated.
I've never cared for marmalade for those exact reasons...so I may seriously give this one a try... Ty!
My Dad was English, so I was raised on bitter marmalade and cream tea. Mid-life I discovered Black Plum preserves and seedless Blackberry. I will have to try this. So beautiful.
Sounds like you might like to try aroniaberry products. It's a berry that is native to North
America, extremely high nutritional value, grows almost anywhere, very hardy... and tart. :). Hard to find, you'll have to look online, there is at least one company thef sells the products.
@@MarySanchez-qk3hp Thank you Mary, I will check it out.
Fantastic...will make this right away! Thanks! And you are the marmalade of my culinary parade! :)
My daughter came home with 20 pounds of blood oranges! I had no idea what we were going to do with them. We looked at canning them, canning the juice, and just wasn't excited about those options! After looking at a few videos I found yours and we made it tonight. We started off with 15 oranges, knowing it would be good, but not sure we wanted to do all of them that way...SO good! We will be doing the rest tomorrow!
Yes, Chef John, I also believe in "severely buttering" my English muffins! Lol. I just happen to have a blood orange tree in the backyard, so I am almost compelled to make this! Looks awesome! You're the best at food porn.
Oh that looks so good. I would have licked the spoon. I have tasted lots of different marmalades in my life but the very best is Calamondon marmalade which my mother made each season. The flavor is extraordinary and not at all bitter, so if you can find a few tiny calamondons for marmalade (or grow your own if your climate permits) you won't regret it. Everything you can do with a lemon or lime, you can so with a calamondon.
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.
The old days ways are for when you want to have a preserve store for years or at least through the winter without mold. I guess if you only make a small batch like this you're not really planning to store it for very long