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.
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:
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.