Blood orange & chilli marmalade

Blood orange & chilli marmalade

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(4 ratings)

Prep: 45 mins Cook: 50 mins

More effort

Makes 5 jam jars
This spicy condiment is perfect with cheeseboards, cold cuts, barbecued meats, on burgers, in sandwiches or as a dipping sauce

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal31
  • fat0g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre0g
  • protein0g
  • salt0g
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  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments, questions and tips

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19th Jan, 2018
Just made this for the second year. It has to be my favourite chutney, lovely vibrant colour (so many chutneys end up a sludgy brown colour) and wonderful flavour, especially with strong cheddar or a good ham. I haven't had any problems with it setting and I don't use jam sugar or pectin - just granulated sugar and a good squeeze of lemon juice added to the pan. To the lady who had problems - I would suggest you use a nice wide pan, make sure it boils hard and that it has reached setting point by doing the cold saucer test. It might need longer than the recipe states.
16th Feb, 2015
Although I followed the recipe meticulously the marmalade didn't set. Not sure why and now I have several jars of sloppy stuff that I'm not sure what to do with. The ingredients were quite expensive to now have to throw out. The recipe didn't explain what to do should this happen! I have never made marmalade before but do make lemon curd and chutneys.
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