Chili Marmalade
A sweet and spicy chili marmalade made with oranges, rhubarb, ginger and Carolina Reaper. Perfect with cheese boards, charcuterie, burgers or grilled meats.
Ingredients
- 2 large oranges
- 1 large lemon
- 1 stalk rhubarb
- 2 tbsp granted ginger
- ½ Carolina Reaper chili
- ½ jalapeño
- 400 g jam sugar (with added pectin)
- 200 ml water
Instructions
- Finely grate the zest from the oranges and lemon. Slice the rhubarb thinly—there's no need to peel it. Finely chop both chilies. If you're handling Carolina Reaper, wearing gloves is highly recommended.
- Juice the oranges and lemon into a saucepan. Add the zest, rhubarb, ginger, both chilies and the water. Bring to a gentle simmer and cook for about 10 minutes, or until the rhubarb has softened and broken down. Skim off any foam that forms on the surface.
- Stir in the jam sugar and continue cooking for another 5 minutes, stirring occasionally and skimming off any remaining foam.
- Carefully pour the hot marmalade into sterilised jars and seal immediately.
- If you can resist opening a jar straight away, leave it until the following day. The flavours continue to develop overnight, and the chili heat becomes smoother and better balanced. Perfect served with a cheese board, charcuterie, grilled meats, or simply spread on a slice of fresh bread.
Notes
- The amount of Carolina Reaper used in this recipe produces a pleasant heat for most people, but adjust it to suit your own taste.
- Habanero, cayenne, or your favourite chili can easily be substituted.
- Store unopened jars in a cool, dark place for up to 1 year.
- Once opened, keep refrigerated and consume within 3–4 weeks.