Blood Orange Jam.jpg

Blood Orange Jam

Blood Orange Jam

This simple homemade jam receipe from food blogger, Sahar Twesigye, will allow you to make the most of the sweet and short blood orange season. 


  • 1 kg blood oranges
  • 90g coconut sugar
  • Juice of ½ lemon
  • 2 tsp vanilla bean paste


Remove the skin from the blood oranges by slicing top and bottom, and then carefully using a knife to remove the skin from the sides without leaving any pith on the oranges.

Cut the oranges into large chunks and remove the seeds.

Blend the oranges in a blender/food processor until smooth.

Pour the blended oranges and the rest of the ingredients into a pan and bring to the boil, then lower to medium heat and cook for 35-40 mins or until the mixture reduces to two-thirds of the original amount. Make sure to stir especially towards the end to prevent the jam from burning at the bottom.

Pour jam into a clean and sterilised jar and allow to cool completely before covering and placing in the fridge. It should last in the fridge for around a month or in the freezer for up to a year.