Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, blood orange and chilli jam. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Blood orange and chilli jam is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Blood orange and chilli jam is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Take 10 blood oranges
- Make ready 6 chillis
- Prepare 900 g sugar (try and have at least half of it as jam sugar)
- Prepare 500 ml white wine vinegar
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Instructions to make Blood orange and chilli jam:
- 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!
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