Kiwi Blood Marmalade- Putting Up with ErinKiwi Blood Marmalade- Putting Up with Erin

If you’re from the west coast you’re probably all too familiar with the company Jamba Juice. In high school, I was a Jamba Juice fiend. Originally called the Juice Club, Jamba Juice was founded in my hometown of San Luis Obispo, CA. Now as your probably know, you can find Jamba Juice in most large cities and airports across the US. The point here, and how it pertains to this marmalade recipe, is that the Juice Club created a behind the scenes smoothie called the white gummy bear. If you were privy to this knowledge (likely through an employee), then lucky you. Anyways, as the name states, this drink tasted just like the clear white gummies that you find in gummy bear candies. My first thought when tasting this kiwi blood marmalade was, “WOW! That tastes exactly like the white gummy bear smoothie from Jamba Juice”!!

Being my first attempt at making marmalade, I have to say I’m quite pleased with the flavor and consistency. As citrus fruits are in season right now, marmalade recipes are popping up all over the canning blogosphere. I figured I’d switch this up a bit, and boy, am I glad I did. The addition of kiwi to this classic blood orange marmalade recipe adds notes of sweater tropical fruits, which nicely cut the tart characteristics of the citrusy orange. In addition, this recipe calls for no pectin. Instead, you soak the orange seeds and fleshy membranes overnight to pull out the natural pectin needed for this marmalade recipe. This recipe was adapted from Marisa’s small batch blood orange marmalade over at Food in Jars.

Another announcement pertaining specifically to seacoast, New Hampshire… the location and date of the next Seacoast Food Swap has been finalized. Join me at the Joinery Restaurant located in the Newmarket Mills on February 16th. For more information on this event follow us on or consult/sign up over at our page.

Kiwi Blood Marmalade- Putting Up with ErinKiwi Blood Marmalade- Putting Up with Erin

Kiwi Blood Marmalade

Yield: 6 half pints


  • 2lbs fresh blood oranges
  • 5 kiwis (cut in half, peeled, and cored, then coarsely chopped)
  • 5 cups white sugar
  • 6 cups water


    Day 1:
  1. Wash oranges. To each orange, cut the top and bottom off, slice in half, remove fleshy core and seeds (keep) by cutting diagonally, then slice into 1/8th inch slices.
  2. Wrap seeds and orange cores in a piece of cheesecloth and tie ensuring no solids escape. Place prepared oranges in a large bowl, bury the cheesecloth seed ball in oranges, and cover with 6 cups of water.
  3. Cover bowl with plastic wrap and place in refrigerator overnight.
  4. Day 2:
  5. When you're ready to finish your marmalade, remove bowl from fridge, remove plastic wrap, and then remove cheesecloth ball from submerged oranges.
  6. In a large-sized, non-ionized pot, combine, oranges, prepared kiwis, soaking liquid, and 5 cups of white sugar. Over low to medium heat, bring marmalade mixture to a simmer. Simmer over low heat until your liquid volume is reduced by half and your marmalade passes the plate test and reaches a temperature of 220 degrees F.
  7. Wipe rims, apply lids and rings (finger tight), and process jars in a hot water bath for 10 minutes. Remove jars from canner and let cool on a folded towel for 8-12 hours.
  8. Remove rings and store jars in a cool dry place.

5 responses to Kiwi Blood Marmalade

  1. Links: Marmalade, Black Radish Relish, and Jar Love - Food in Jars

  2. mixed citrus marmalade + thoughts on goals | holly & flora

  3. So funny I stumbled onto this blog looking for unique jam recipes and found a fellow SLO native (and unique jam recipes)! Really love your blog! Funny how “Juice Club” is now the ubiquitous Jamba Juice.

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