Blood orange and chilli jam
Blood orange and chilli jam

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, blood orange and chilli jam. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Blood orange and chilli jam is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Blood orange and chilli jam is something that I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Blood orange and chilli jam. My favourite thing to make this time of year! Peel the oranges and try and remove as much pith as possible.

To begin with this particular recipe, we must prepare a few ingredients. You can have blood orange and chilli jam using 4 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Blood orange and chilli jam:
  1. Make ready 10 blood oranges
  2. Prepare 6 chillis
  3. Get 900 g sugar (try and have at least half of it as jam sugar)
  4. Get 500 ml white wine vinegar

After making the clementine jam twice, I thought about using blood oranges instead. In choosing blood oranges I was hoping to get a more vivid color, it didn't quite work, the jam is more. This dish makes the perfect bit on the side - combining beetroot, blood orange and Tenderstem with a delicious dressing. Fish with Blood Orange and Thyme in Parchment.

Instructions to make Blood orange and chilli jam:
  1. Peel the oranges and try and remove as much pith as possible. Pull the oranges in half and then cut in half again.
  2. 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.
  3. Use about half of the orange skin to cut into small strips and add to the pan
  4. Deseed and finely chop the chillies. You might want to blitz these too.
  5. 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.
  6. Pop a side plate into the freezer to use later.
  7. 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.
  8. 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!
  9. 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.
  10. 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!

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. Place your oranges in a small pot, sprinkle over the sugar, add a.

So that is going to wrap it up with this exceptional 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 interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!