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Safety classification
Tested
Testing authority: Bernardin
Safety reviewed: 09/21/2026
Processing details
Tested/documented source
Bernardin: Blood Orange Marmalade — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
- Prepare the canner, jars, lids, and measured ingredients.
- Complete every fruit-preparation and cooking stage in the card.
- Hot-fill, process for elevation, wait 5 minutes, and cool upright for 24 hours.
Equipment
- Boiling-water canner with rack
- 250 ml jars with lids and bands
- Large nonreactive preserving pot
- Jar lifter, funnel, headspace tool, and the jelly bag or thermometer specified in the card
Visual method guide
- Prepare and measure the fruit exactly as documented.
- Cook to the recipe’s stated boil or gel stage.
- Hot-fill and maintain 1/4 inch (0.5 cm) headspace.
- Process with the jars covered by at least 1 inch of boiling water.
Safety essentials
Keep the documented orange, water, and sugar proportions. Cook the peel until very soft and reach the documented gel stage; use the listed Cointreau variation only as written.
Do not enlarge the jar size or shorten the processing time. Refrigerate any unsealed jar.
About this recipe
Blood Orange Marmalade — Bernardin is a traditional-style blood-orange marmalade cooked to gel stage from Bernardin.
Before you begin
Read the complete recipe card and source, measure every ingredient, and confirm your elevation before heating the fruit.
Altitude-adjusted processing
Process for 10 minutes at altitudes up to 1,000 ft (305 m); use Bernardin’s documented adjustment above that elevation.
Blood Orange Marmalade — Bernardin
Ingredients
- 3 lb (1.5 kg) blood oranges, about 6
- 4 cups (1000 ml) water
- 6 cups (1500 ml) granulated sugar, divided
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 6 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Thoroughly wash blood oranges. Cut & discard a thin slice off tops and base of each orange.
- Score peel into quarters; remove peel and place in large saucepan and cover with cold water. Bring to boil; boil 10 minutes. Drain; cover with fresh cold water and boil another 10 minutes. Drain. With a spoon, scrape white pith from peel. Cut peel into paper-thin strips.
- Working over large saucepan to catch juice, separate blood orange segments from membrane. Place segments in saucepan; squeeze membrane, collecting juice in saucepan. Add cooked peel and 4 cups (1000 ml) water to juice & segments.
- Bring to boil; If desired, add 1/2 tsp (2 ml) butter or vegetable oil to reduce foaming. reduce heat and simmer until peel is very soft when squeezed with fingers, about 30 minutes. Measure cooked mixture - if necessary add water to yield 6 cups (1500 ml).
- Ladle 3 cups (750 ml) of cooked peel mixture into a large, clean saucepan. Ladle remaining mixture into a second saucepan. Add 3 cups (750 ml) sugar to each saucepan. Bring to a boil and boil vigorously, stirring frequently, until mixtures reach gel stage, about 12 minutes. Remove from heat.
- Skim foam. Gel Stage Tests Remove pot from heat while conducting selected gel test o Dip cool, metal spoon into marmalade. Lift spoon moving it away from steam. Gel Stage is reached when mixture sheets off spoon. o Place spoonful of hot mixture on chilled plate; place plate in freezer until cooled.
- Gel is achieved when product does not run together when separated with spoon. o Cook mixture to 220°F (104°C) or until it reaches a temperature that is 8°F (4°C) above the boiling point of water at your elevation.
- Quickly ladle hot marmalade into a hot sterilized jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim.
- Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.
- Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year. Spirited Rose Marmalade - Prepare, cook as directed. When marmalade nearly reaches gel stage, add 4 tbsp (60 ml) Cointreau to each saucepan of marmalade. Cook 5 minutes longer or until gel stage is reached.
- Processing: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process - boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as a spread or pair with breakfasts, desserts, baked goods, or appropriate savory dishes.
Frequently asked questions
Can I use a larger jar?
No. Use only the documented 250 ml jar size.
Can I change the sugar, acid, fruit proportions, or pectin?
Do not alter the tested formulation for shelf-stable storage.
Recipe context
This tested boiling-water-canned preserve is not interchangeable with an unprocessed refrigerator recipe.
Troubleshooting
Seal failure: Refrigerate the jar promptly. Discard spoiled food without tasting.
Source and provenance
Primary source: Bernardin. Editorial organization changes only.