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Blood Orange And Chilli Marmalade Recipe

Blood Orange And Chilli Marmalade. Do you like to make your own jams and marmalades? Today I am sharing a tasty Blood Orange And Chilli Marmalade recipe with you.

Blood Orange And Chilli Marmalade

How To Make Blood Orange And Chilli Marmalade:

Fire up your breakfast toast with this delicious blood orange marmalade– with its kick of red chilli.

Preparation 1 hour, plus overnight soaking

Cooking approx.1 hour 30 minutes

Makes 6 x 450g jars

Ingredients:

1kg blood oranges (or Seville, if preferred)

1 litre water

1 red chilli, deseeded and finely chopped

1.5kg Tate & Lyle Preserving Sugar

fruit

How To Make This Recipe:

1. Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.

2. Scrape the pulp from the orange peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.

3. Use a sharp knife to shred the orange peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).

Next Day:

4. Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and cook for a further 30 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.

5. Add the chilli to the saucepan, then tip in the Tate & Lyle Preserving Sugar and stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.

6. Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.

Test The Marmalade:

7. Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieving the correct consistency).

8. Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Cook’s tip: The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!).

Blood Orange And Chilli Marmalade

Blood Orange And Chilli Marmalade Recipe courtesy of  Tate & Lyle Sugar: This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit Taste And Smile.

Blood Orange And Chilli Marmalade.

Taste And Smile
Do you like to make your own jams and marmalade? Today I am sharing a tasty Blood Orange And Chilli Marmalade recipe with you.
Prep Time 1 hr
Cook Time 1 hr 30 mins
Course Breakfast
Cuisine British
Servings 6 Jars

Ingredients
  

  • 1kg blood oranges (or Seville, if preferred)
  • 1 litre water
  • 1 red chilli, deseeded and finely chopped
  • 1.5kg Tate & Lyle Preserving Sugar

Instructions
 

  • Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.
  • Scrape the pulp from the orange peel and put it onto a large square of muslin with the pips. Tie up the corners tightly and put it into the saucepan. Add the water.
  • Use a sharp knife to shred the orange peel finely. Add to the saucepan. Cover and leave to soak overnight (this helps to extract more pectin, which will help to give a firm set to the marmalade).
  • Next day, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30 minutes to soften the peel, then remove the lid and cook for a further 30 minutes, so that the liquid reduces by about one-third. Remove the muslin bag, squeezing it with a wooden spoon to push as much of the liquid as possible back into the saucepan.
  • Add the chilli to the saucepan, then tip in the Tate & Lyle Preserving Sugar and stir over a low heat until the sugar has dissolved. Increase the heat and boil steadily for 20 minutes, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
  • Meanwhile, sterilize 6 x 450g jars by washing them in hot soapy water, rinsing well, and placing them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 10 minutes.
  • Test the marmalade for setting point. To check, remove the saucepan from the heat, spoon a little marmalade onto a cold plate and leave for 2 minutes – it should wrinkle softly when your finger is pushed over the surface. If this point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieving the correct consistency).
  • Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Store in a cool place for up to 1 year.

Notes

Cook’s tip: The marmalade will look quite runny when you pour it into the jars – it will set upon cooling (so long as you have followed the instructions for testing the setting point!).
Keyword Marmalade

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Blood Orange And Chilli Marmalade.

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