Blood orange and chilli jam. 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. Delicious, bittersweet orange jam without pectin. Flavorful and easy to make low-sugar jam to enjoy for breakfast.

This dish makes the perfect bit on the side - combining beetroot, blood orange and Tenderstem with a delicious dressing. Broaden search to look for "blood orange" anywhere in recipe sorted by quality sort by rating or Advanced search. Meanwhile, stir juice, chilli and sugar in small saucepan over heat, without boiling, until sugar dissolves. You can have Blood orange and chilli jam using 4 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Blood orange and chilli jam

You need 10 of blood oranges.
It's 6 of chillis.
Prepare 900 g of sugar (try and have at least half of it as jam sugar).
You need 500 ml of white wine vinegar.

As it begins to visibly thicken in the pot, test. In a small container, layer your duck with the peppercorns, fennel seeds, rosemary, garlic and chilli. Cover and leave them to sit in the fridge overnight. While you are waiting around for your duck you can start your blood orange puree.

Blood orange and chilli jam step by step

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!.

Place your oranges in a small pot, sprinkle over the sugar, add a. When I first tasted the blood orange juice it was kind of, well, blah. Not as sweet and vibrant as an orange, albeit the juice is beautifully rich to look First made last winter, the jars were quickly gobbled up as it is my all-time favorite jam of all time. Then in the summer when raspberries were ripe and. The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost blood-colored flesh.