My love for hot and spicy food is no secret by now to my regular readers. What is life without spice anyways, right! Even when my main course is not spicy, I surround it with sides that have bit of a spicy kick.

This gorgeous Chilli Orange Jam Recipe is a love affair between the very juicy, sweet and mildly sour oranges and super hot red chillies. Sounds like a best seller, doesn’t it? Well, it is a best seller in its own way as you won’t be able to put it down till you have finished it off and even licked the spoon clean.

The final product is not mouth burning or torturous but just the right melange of flavours with oranges still the star of the show. You can make it less hot by deseeding the chillies or using a milder version. But I would strongly recommend to go by the recipe at least once. The punch from the chillies get milder when you spread the jam over bread or eat it with cheeses or cold cuts of meats, even roasts. That is why it makes a fabulous addition to the cheeseboard or an amazing starter when served as crostini with a piece of toasted paneer or cottage cheese over bread.

Also you can make it in bulk and store in jars for a great homemade, edible gift for Christmas/holidays or any festive occasion. This Chilli Orange Jam recipe is not only very easy to prepare but can be made ahead.

Ingredients:

Ingredients:
5 oranges
8-9 dry red chillies
Peel of 1 orange
2+1/2 cup sugar
1/3 cup white vinegar
1 teaspoon salt
1 teaspoon mixed dried herbs

This Is What You Do:

Peel oranges, remove pips and white pith. Roughly chop the flesh.

Save the peel of one orange. Scrape away white pith from it with the tip of a teaspoon or vegetable peeler. Cut the zest into thin fine strips.

Add orange flesh and dry red chillies to a food processor/blender. Blend to a chunky consistency.

Add the orange-chilli blend to a sauce pan. Add the remaining ingredients and heat to bring to a boil.

Reduce heat to a simmer and leave to bubble away for 40 minutes. After 40 minutes the jam resembles bubbling hot lava. Don’t thicken it too much in the pan or it will become very thick and hard after cooling down.

What I do to check the right consistency of jam is that I place an empty saucer to chill in the fridge. I pour a teaspoonful of hot jam over it and leave it to set for a minute. Push it slightly with my finger when set, if the jam crinkles up then it’s ready to come off the heat.

When it comes down to room temperature, pour it into a clean sterilised jar. Store in a cool, dry place. It will stay good for months.

Serves 12

6 Replies to “Chilli Orange Jam Recipe”

    1. Thank you dearest Niloofa ? It’s quite like a chutney that goes well with almost everything. But do try with toasted cheese, you will love it ?

  1. Wow, what an amazing share,
    You know I’m craziest fan of oranges and i always want to try jam from oranges but simply back off as the main reason how careful we are in removing pips, but juice turns sour after cooking.. i guess that’s the reason you have added sugar in good quantity. ..
    This is the best season for oranges and having oranges in jam form is something i love to have any time.
    Very good share…

    Ps: Your recipe is motivaring me to try this jam without fear.. Thanks friend. Happy Sunday..

    1. Aww! Thanks a million for stopping by and such generous appreciation, dear Veg Indian Cooking ? As always you made my day love! You are right about the quantity of sugar, it’s on the higher side but required to keep the jam in spreadable consistency and counter the sour from juice and bitter from peel.
      If you try, do tell me how it turned out.
      A very Happy weekend to you dear ?

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