Bitter blood orange and campari marmalade

  • 2 hrs cooking
  • Makes 6 Cup
  • Print


Bitter blood orange and campari marmalade
  • 1 kilogram (2 pounds) blood oranges
  • 6 cup (1.5 litres) water
  • 6 cup (1.3kg) white (granulated) sugar
  • 1/2 cup (125ml) campari


Bitter blood orange and campari marmalade
  • 1
    Cut unpeeled oranges in half; slice halves thickly, reserve seeds. Tie seeds in muslin.
  • 2
    Combine fruit, muslin bag and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1½ hours or until rind is soft. Discard muslin bag.
  • 3
    Add sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until marmalade jells when tested. Stir in Campari.
  • 4
    Pour hot marmalade into hot sterilised jars; seal immediately. Label and date jars when cold.


Campari is an alcoholic apéritif (served before a meal to stimulate the appetite) made from an infusion of herbs and fruit in alcohol and water.

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