Blood Orange Chilli Marmalade Recipes

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

BLOOD ORANGE & CHILLI MARMALADE

Steps:

• Pare the oranges using a vegetable peeler, getting as little of the white pith on the strips of zest as possible - trim any off after with a knife. Finely slice the zest and put it in a preserving pan or a wide, deep pan. Peel what's left of the oranges, then roughly chop the flesh, removing and saving the pips as you go.
• Halve and deseed all the chillies. If you like your chutney with a kick, reserve the seeds from 2 of the chillies for later. Put the chillies and peppers in a food processor with the orange flesh and pulse until everything is really finely chopped. Tip into the pan along with the sugar, pectin and vinegar.
• 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. Bring the mixture to a vigorous boil and bubble for 40 mins, then turn off the heat.
• Spoon a little of the marmalade onto the chilled saucer. If after a minute it wrinkles when pushed with your finger, it's ready. If it's not, boil for another 2 mins, then repeat the test and keep going until it is ready. Stir the reserved chilli seeds into the marmalade, if using, at this point. Let the mixture cool for 20 mins, remove the pips, then ladle into sterilised jars. Will keep in a cool, dry place for 6 months.

BLOOD ORANGE MARMALADE WITH ROSEMARY

Steps:

• Put very thinly sliced blood oranges and lemon into a non-reactive pan with the water over low heat. Cook for 1 hour, stirring occasionally. Turn off heat and let sit, covered, overnight.
• Sterilize the jars in boiling water for 15min. Do not boil the canning lids, but scald them in the just-boiled water after the heat is turned off. Leave the jars and lids in the water until needed.
• Meanwhile, measure the citrus pulp, rind and liquid. For every cup of citrus mixture, add 3/4 cup of sugar.
• Return the citrus and the sugar to the pot over medium high heat and add the rosemary. Bring to low boil, stirring often. Reduce the heat and cook at a low simmer for 20 minutes, stirring occasionally.
• Turn off the heat. Test for gel by putting a small spoonful of the marmalade on a plate in the freezer for one minute. The marmalade should form a skin and wrinkle when pushed (you can back this up with the spoon "sheeting" test if you are familiar with it). If not ready, return to the heat and test again a few minutes later. When the gel stage has been reached, turn off the heat, remove the rosemary, and ladle the marmalade into clean sterilized jars.
• Process in a boiling water bath (water at a full rolling boil covering the jars by at least one inch) for five minutes.

BLOOD ORANGE MARMALADE

Steps:

• Scrub oranges. Cut in half lengthwise and slice as thinly as possible. Cut slices into eighths, reserving all juice. In a medium bowl, combine slices with water and zest, cover, and let stand at least 12 hours.
• Transfer mixture to a large stainless-steel saucepan over medium heat and bring to a boil. Simmer 30 minutes; add lemon juice.
• Measure total volume of fruit and liquid and add 3/4 cup sugar for every cup. Stir to dissolve and bring to a boil over high heat. Boil 30 to 60 minutes, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon.
• Pour into sterilized jars, seal, and cool.