Blood Orange and Rosemary Jelly
Prep time
Cook time
Total time
A lovely accompaniment to meat, or a soft creamy cheese and crackers. Made with Blood Oranges and dried rosemary
Recipe type: Dressing
  • 500 grams Blood Oranges - very thinly sliced
  • 600 ml water
  • Sugar
  • *Calculate 450 grams of sugar per 600ml of liquid after straining
  • handful of dried rosemary leaves
  1. Add the sliced oranges and the water to a pot and simmer gently on low for 1 hour.
  2. Remove from the heat and strain the liquid in a jam bag or muslin cloth for at least 4 hours
  3. Add the strained liquid to a pot and add the sugar as per the calculation above - I added 205 grams of sugar
  4. Stir to dissolve the sugar and bring to the boil.
  5. Rapid boil for 8-10 minutes and test for setting point
  6. Add the rosemary
  7. Pour into a mold/s to set.
  8. Place in the fridge to store, wrapped in baking paper.
It is important to ensure that you are using spray-free fruit when you make marmalade, jam or jelly.
Avoid over ripe fruit
Do not squeeze the bag when it is draining or the jelly will be cloudy (I know it is tempting!)
Monitor the liquid when on rapid boil to ensure that it does not overflow
Egg rings will work as a mold for setting the jelly.
Use a knife dipped in boiling water to slide around the edges of the mold to remove the jelly to serve
Store in the fridge wrapped in baking paper and use within a couple of weeks
Cook time in the recipe does not include standing time for the liquid to drain
Recipe by A Fresh Legacy at