- 5 blood oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 8-10 red chillies
- 5 red peppers, deseeded and roughly chopped
- 900g jam sugar (the kind with added pectin)
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 8g sachet pectin (we used Tate & Lyle)
- 500g white wine vinegar
Pare the oranges using a vegetable peeler, getting as little of the white pith on the strips of zest as possible – trim any off after with a knife. Finely slice the zest and put it in a preserving pan or a wide, deep pan. Peel what’s left of the oranges, then roughly chop the flesh, removing and saving the pips as you go.
Halve and deseed all the chillies. If you like your chutney with a kick, reserve the seeds from 2 of the chillies for later. Put the chillies and peppers in a food processor with the orange flesh and pulse until everything is really finely chopped. Tip into the pan along with the sugar, pectin and vinegar.
Heat the pan gently until the sugar has fully dissolved. Meanwhile, put the blood orange pips into a tea infuser or tie into a muslin pouch that you can add to the pan too. Put a small saucer in the freezer. Bring the mixture to a vigorous boil and bubble for 40 mins, then turn off the heat.
Spoon a little of the marmalade onto the chilled saucer. If after a minute it wrinkles when pushed with your finger, it’s ready. If it’s not, boil for another 2 mins, then repeat the test and keep going until it is ready. Stir the reserved chilli seeds into the marmalade, if using, at this point. Let the mixture cool for 20 mins, remove the pips, then ladle into sterilised jars. Will keep in a cool, dry place for 6 months.
Sterilise your jarsOnce you’ve prepped your fruit and veg but are yet to start cooking the marmalade, heat oven to 160C/140C fan/gas 4 and wash your jars in hot soapy water. While they’re still wet, stand them upside down on a baking tray and leave in the oven for 10 mins while you carry on with the recipe.