Fire up your breakfast toast with this delicious blood orange marmalade – with its kick of red chilli!
This recipe is made using Tate & Lyle Sugars, for more delicious recipes visit www.tasteandsmile.com/
- Squeeze the juice from the oranges, reserving the pips. Put the juice into a preserving pan or large saucepan.
- 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.
- 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, put the saucepan on the heat and bring to the boil. Reduce the heat, then cover and simmer gently for 30min to soften the peel, then remove the lid and cook for a further 30min, 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.
- 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 20min, taking care to keep an eye on the marmalade to make sure that it doesn’t boil too rapidly.
- 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 Oven 130°C, Gas Mark 2 for 10min.
- 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 2min – 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 2-3min. Test as before until setting point is reached. (You may need to test several times, though be patient, as this testing is crucial to achieve the correct consistency).
- Allow the marmalade to settle for 10min, then pour it into the hot sterilized jars. Leave to cool, then seal and label. 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!)