Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 5 oranges
- 5 long red chillies, deseeded
- 2 red capsicums, deseeded, roughly chopped
- 900grams caster sugar
- 1 cup white wine vinegar
Nutrition per serving
4220kJ / 1010Cal
4220 Kilojoules or 1010 Calories
49% of daily energy intake*
Protein
2.2grams
Fat
0.9grams
Carbs
243grams
Sugars
243grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Spice up your breakfast with this orange and chilli marmalade recipe which combines zesty oranges with fiery chilies for the perfect flavour combination.
Method
Step 1 of 3
Peel oranges, setting peel aside. Remove all the white pith from the flesh. Roughly chop flesh, and remove and discard seeds.
Step 2 of 3
Place flesh in a food processor with chilli and capsicum. Process until smooth, then transfer mixture to a large saucepan with sugar and vinegar. Use a small knife to remove and discard white pith from reserved peel. Finely shred peel and add to pan.
Step 3 of 3
Bring mixture to the boil over medium heat. Cook for 30 minutes, stirring often, or until mixture thickens. To test if it’s ready, drop a little onto a chilled plate. It should set and wrinkle when you push your finger through it. Pour into sterilised jars.
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