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Chilli and blood orange jam
Makes 800ML Sauces and accompaniments
Ingredients
- 5 blood oranges, very well scrubbed (choose ones with skins that are as red as possible)
- 600g caster sugar
- 1 whole garlic bulb, roughly chopped
- 1 pink onion, roughly chopped
- 150g long bright-red chillies, tops removed (shake out a few of the seeds) and roughly chopped
- 200g white balsamic vinegar
- Sterilised jars
Method
Finely grate the rind from the oranges and put in a 4-litre pan with the sugar. Remove the pith and peel from the oranges (squeeze any juices from the pieces into the pan, then discard).
Roughly chop the orange flesh, then put in a processor and blitz to a purée before adding to the pan. Put the garlic, onion and chillies in the processor and finely chop, then add to the pan with the vinegar. Bring to the boil slowly on a very low heat to dissolve the sugar (this can take about 15 minutes). Increase the heat a little and simmer for about 1 hour 10 minutes, stirring occasionally to prevent sticking (a heat diffuser is useful if you are using a gas hob). When the mixture starts to feel sticky, cook for another 10 minutes, stirring more frequently (the mixture will bubble up so be careful not to scald yourself). When froth starts to rise to the surface, the mixture is ready (if it looks too thick, add a little water). Take off the heat and cool for 10 minutes. Ladle into hot sterilised jars, put the lids on loosely, then leave to cool before tightening the lids. This jam will store well in a cool dark place for months.
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