Many people are surprised to discover that citrus fruit is in season in December. Fortunately, oranges are firmly in season, and we have rustled up this blood orange marmalade and chilli recipe for you to try. We have a range of jam jars fit for storage purposes along with hexagonal jars so you are always in luck with regards to your preferred container.
- Sterilised glass jar(s)
- 1 Large preserving pan
- Muslin pouch
- Small saucer
- Wooden ladle
- 5 blood oranges
- 9 red chillies
- 5 red peppers: de-seeded and roughly chopped
- 500g white wine vinegar
- 900g jam sugar
- 8g sachet pectin
HOW TO MAKe Blood Orange Marmalade with a touch of Chilli
- Trim the oranges vigorously with a vegetable peeler.
- If any excess pith remains, remove with a knife.
- Slice the zest and put it into your preserving pan.
- Proceed to peel the remaining part of the orange before chopping the flesh.
- As you roughly chop, take out the pips and put them to one side.
- Cut the chillies in half and remove the seeds.
- Place the chillies, peppers and orange flesh in a food processor.
- Pulse until all these ingredients are finely chopped.
- Pour into the pan alongside the sugar, pectin and vinegar.
- Put the pan on a low heat to fully dissolve the sugar.
- Simultaneously, place the blood orange pips into a muslin pouch you can add to the pan.
- Place a small saucer in the freezer for later.
- Bring the mixture to a high boil, allowing it to bubble for around 40 mins.
- Remove from the heat and spoon a small portion onto the cool saucer.
- Test if it is ready by pressing lightly with your finger to see if it wrinkles.
- If it doesn’t, bring back to the boil for a further 2 minutes and repeat the test until it is done.
- Leave to cool for around 20 mins while ensuring to remove the pips.
- Spoon into your preferred glass jars and store for up to 6 months.
The extra kick makes this the perfect accompaniment with burgers, cheeseboards and more. Please contact us today if you have any specific product enquiries or wholesale questions.