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Orange, Ginger & Chilli Marmalade Recipe



As we are in Seville Orange season, this is a great time to make some chilli orange marmalade – perfect for adding warmth to breakfast time.

Ingredients :

  • 1kg Seville Orange
  • 100g Fresh root Ginger
  • 1.5kg Granulated Sugar
  • 5 fresh chillies (your choice).
  • Water

  1. Wash the oranges thoroughly and then add them whole to a preserving pan along with 2 litres of water.

  2. Chop and add the ginger to the pan

  3. Bring the mixture to a boil then cover with a lid and simmer for 45 minutes until fruit is soft. Be patient and cook the fruit fully as this will soften the peel.   During this time some of the water will be lost due to evaporation.

  4. Remove the ginger and fruit from the pan. Then measure the remaining liquid. Make this up to 1.5 litres by adding water, then add the sugar and allow it to dissolve away from the heat.

  5. Cut the oranges in half and scrape the pith and seeds into a bowl.

  6. Shred the peel and ginger and add to pan.

  7. Using gloves, de-seed and finely slice the chillies. Any chilli can be used. We recommend using Cayennes for a mild kick or Habanero/Scotch Bonnects for a major kick!

  8. The pith and orange seeds (aswell as the chilli seeds) can be put into a square of muslin and sunk into the mixture to add extra flavours.

  9. Bring the pan to the boil and simmer for 20 minutes. Remove the muslin and simmer for a final 10 minutes until the marmalade is reaching setting point.

  10. Pour into hot sterilized jars and seal.


This can be eaten immediately (once cool), but we find it best to leave the jars for a month to allow for maximum flavour.