This marmalade is dedicated to all chilli lovers. The chilli adds a subtle, but addictive zing to this fresh
tasting, fine-cut Seville orange marmalade. Perfect for pepping you up at
breakfast. I used two seeded fresh
chillies, but if you are sensitive to chilli heat, you should add half and
adjust to taste.
If you’re uncertain about the idea, try halving my recipe
and cook in a large saucepan rather than a jam pan. Half the quantity will fill 2 ½ recycled
Branston pickle jars, as you can see opposite.
680g/1 ½lb Seville oranges
1.7litres/3 pints water
2 medium red Thai chillies or to taste
1.4kg/3lb granulated sugar
1 Wash all the fruit and place in a large pan
with the water. Cover tightly, bring to
the boil and simmer gently for 1½ hours, until the fruit is very soft and
easily pierced with a knife.
2 Transfer the fruit to a bowl, leaving the
cooking liquid in its pan. Once the
fruit is cool enough to handle, slice it in half. Take a dessert spoon and
carefully scrape out the pulp, pips and pith into the cooking liquid in the pan.
3 Thoroughly mash up the pulp in the pan. Bring back to the boil and reduce the liquid
by half before straining though a sieve into a jam (or large) pan. Ideally, leave to pulp to drip through the
sieve to extract as much clear, pectin-rich liquid as possible.
4 Sterilise your jam jars: wash them in hot
soapy water, rinse in very hot water, and then place in a cool oven, fan
130ºC/gas 1 to dry; or wash the jars and their lids in the dishwasher, then
leave to dry with the dishwasher door partly open.
5 Place a saucer or small plate in the fridge. Finely slice the orange and lemon skins into
thin strips and add to the jam pan with the strained fruit water.
6 Halve the chillies lengthways and discard the
seeds. Finely slice the chillies and add to the finely sliced orange and lemon
7 If you have a
jam thermometer, clip it on to the side of the pan. Return the mixture to the boil. Mix in the sugar and stir regularly until the
sugar has completely dissolved, then bring the marmalade up to the boil. Continue to boil vigorously for about 10
minutes or until it reaches setting point – 106ºC/220ºF. You can also test the
setting point by dropping a small blob of hot marmalade on to your chilled
saucer. Push the blob gently with your finger, if it wrinkles, setting point
has been reached.
8 If necessary, skim
the marmalade. Then leave to settle for
a few minutes before pouring into warm dry sterilized jam jars. Cover with paper discs (not essential if
using ex-pickle jars with screw top lids).
Seal once cool. Label and date.