Blood orange and chilli jam
Blood orange and chilli jam

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, blood orange and chilli jam. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Blood Orange jams are made using the best quality fresh produce we can find. In addition to our traditional flavours, we have a unique range of Hot Chilli Jam. Be warned this jam is not for the light hearted! it is very spicy and best used with cold meats, sandwiches or as a condiment with your meal. This spicy condiment is perfect with cheeseboards, cold cuts, barbecued meats, on burgers, in sandwiches or as a dipping sauce.

Blood orange and chilli jam is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Blood orange and chilli jam is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook blood orange and chilli jam using 4 ingredients and 10 steps. Here is how you can achieve that.

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

Flavorful and easy to make low-sugar jam to enjoy for breakfast. After making the clementine jam twice, I thought about using blood oranges instead. They enjoy peach cocktails and sampling hot chicken chilli. They serve up jam tart with salted butter cracker crust.

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. Blood orange and chilli jam1. 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.
  2. Use about half of the orange skin to cut into small strips and add to the pan
  3. Deseed and finely chop the chillies. You might want to blitz these too.
  4. 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.
  5. Pop a side plate into the freezer to use later.
  6. 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.
  7. 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!
  8. 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.
  9. 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!

They enjoy peach cocktails and sampling hot chicken chilli. They serve up jam tart with salted butter cracker crust. Blood Orange Rosemary Gin Cocktail Rhubarbians. Blood Orange and Prosecco Cocktail Leite's Culinaria. When I first tasted the blood orange juice it was kind of, well, blah.

So that is going to wrap it up with this special food blood orange and chilli jam recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!