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Orange, Ginger and Chilli Marmalade

A real old-fashioned recipe with a chilli twist.   Can be made with other citrus fruits such as limes, lemons or even grapefruit.

Ingredients
  • 1 kg Seville oranges
  • 1 kg granulated sugar
  • 200g fresh root ginger
  • 2 red chillies (red Scotch Bonnets)
  • 2 litres water

Orange, ginger & chilli marmalade


1) Slice the chillies in half and remove the seeds.
2) Dice the ginger
3) To a preserving pan, add the oranges (whole), ginger and chillies.  Cover with the water and bring mixture to the boil. Cover an simmer for 1 hour until the fruit is soft.
4) Use a slotted spoon and remove the ginger, chillies and fruit from the pan. Measure the liquid and make up to 1.7 litres if needed with extra water.  Add the sugar and allow it to dissolve off the heat.
5) Cut the oranges in half and scrape all the seeds and pith into a bowl.  Tie the pith and seeds and chillies into a square of muslin.  
6) Shred the peel and ginger and then add to pan.  Add the muslin bag to the pan.
7) Bring the mixture to the boil and simmer for 10 minutes. Cook for a further 30 minutes until the marmalade reaches setting point.  Remove the muslin bag and then pour the mixture into warm sterilised jars and seal.

Leave for at least 2 weeks before eating. This gives the flavours time to mature.

It is important to cook the oranges first before adding the sugar. This stops the peel from hardening and messing up the finished recipe.