Blood Orange And Chilli Marmalade Recipe - Claire Justine (2024)

Recipe courtesy of Tate & Lyle Sugar

Blood Orange And Chilli Marmalade. Hello friends. So how are you today? So do you like to make your own jams and marmalades?

Today I am sharing a tasty Blood Orange And Chilli Marmalade recipe with you.

Indulge in a tantalising twist on classic marmalade with this Blood Orange and Chilli Marmalade recipe.

Step up your afternoon tea experience with a perfect balance of zesty blood oranges and a subtle kick of chili heat.

Spread this exquisite blend on scones or toast for a uniquely flavourful treat that’s sure to awaken your taste buds.

Discover the harmony of sweet, tangy, and spicy in every spoonful. Unleash a burst of vibrant flavours in your afternoon tea with this must-try marmalade sensation.

How To Make Blood Orange And Chilli Marmalade:

Table Of Contents:

1. Firstly, Blood Orange And Chilli Marmalade Ingedients.
2. Secondly, Blood Orange And Chilli Marmalade Method.
3. Thirdly, Other Recipe Ideas.

Fire up your breakfast toast with this delicious blood orange marmalade– with its kick of red chilli. Also great for afternoon tea.

Preparation 1 hour, plus overnight soaking

Cooking approx.1 hour 30 minutes

Makes 6 x 450g jars

Why do you soak fruit before making marmalade? This helps to extract more pectin, which will help to give a firm set to the marmalade.

Do I need to add pectin to marmalade? No not to this marmalade recipe.

Ingredients:

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

How To Make Blood Orange And Chilli Marmalade:

Chilli Marmalade Recipes UK:

1. Firstly, 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:

1. 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.
2. 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.
3. 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:

To Test:

1. 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).
2. Allow the marmalade to settle for 10 minutes, then pour it into the hot sterilized jars. Leave to cool, then seal and label. Last but not least, 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 Recipe:

So what do you think about this recipe? Because I could try some right now!!

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.

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Classic Orange Marmalade: Great For Toast. Last but not least, today I am sharing a guest post; zesty orange marmalade recipe from Tate & Lyle. YummyClassic Orange Marmalade, also great for your morning slice of toast.

“Also this delicious marmalade is perfect for spreading on your toast for a breakfast treat, or adding it to a cake to flavour your baking!”

You can also make this marmalade recipe with ordinary oranges if you prefer.Classic Orange Marmalade. So yummy.

See any recipes you fancy trying?

Blood Orange And Chilli Marmalade Recipe:

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