Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, blood orange and chilli jam. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Heat the pan gently until the sugar has fully dissolved. Meanwhile, put the blood orange pips into a tea infuser or tie into a muslin pouch that you can add to the pan too. Put a small saucer in the freezer. Blood orange and chilli jam Beth Harper Bristol.
Blood orange and chilli jam is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Blood orange and chilli jam is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have blood orange and chilli jam using 4 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Blood orange and chilli jam:
- Make ready 10 blood oranges
- Get 6 chillis
- Prepare 900 g sugar (try and have at least half of it as jam sugar)
- Take 500 ml white wine vinegar
I really enjoyed making this Chilli Marmalade. Blood oranges, like Seville oranges have a short availability but unlike Sevilles they are low pectin fruit. Heat to boiling over medium-high heat, stirring frequently. Cut in half lengthwise and slice as thinly as possible.
Steps to make Blood orange and chilli jam:
- Peel the oranges and try and remove as much pith as possible. Pull the oranges in half and then cut in half again.
- Depending on how you like your marmalade, you might want to blitz the segments in a food processor to make a smoother jam. I personally like it chunky so I just put them in the pan like this and chopped them a little more with scissors.
- Use about half of the orange skin to cut into small strips and add to the pan
- Deseed and finely chop the chillies. You might want to blitz these too.
- Add the sugar and vinegar to the pan. The reason for jam sugar is that it has pectin in it which helps it to set. If you’re not fussed about it setting then save your money and use normal sugar. I only had 200g left so I used a mixture and it set fine.
- Pop a side plate into the freezer to use later.
- Heat the pan and stir so the sugar dissolves. Then bring it to the boil and keep it boiling for about 40 mins. You will need to stir it occasionally to stop it boiling over.
- After 30-40 minutes take off the heat and then take a teaspoonful of the jam and put on the plate from the freezer. Pop it in the fridge for a couple of minutes and if the jam is not running all over the plate it is set. It should stay fairly still and be firm to the touch. If it is runny it is not set so pop the plate back in the fridge and boil the jam again for 5 mins. Keep repeating until it sets or until you’ve had enough!
- Sterilise jars by pouring freshly boiled water in, around, on the the lips and the lids of the jars. Be careful not to touch the insides after sterilising. You can also put them in the dishwasher and this will sterilise them too.
- If you don’t have a jam funnel (I don’t!) pour a ladle full of jam into a measuring jug and then pour carefully into the jars. Try not to get it on the lips or the outside! Screw the lid on ASAP and then leave to cool!
Heat to boiling over medium-high heat, stirring frequently. Cut in half lengthwise and slice as thinly as possible. Cut slices into eighths, reserving all juice. Place the juice of one of the blood oranges in a pan along with the eggs, butter, sugar and cornflour. Put the juice into a preserving pan or large saucepan.
So that’s going to wrap this up for this special food blood orange and chilli jam recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
