Orange marmalade with chili (will be translated upon request)

Jam here is based on one of the classic orange marmalade, one med Hulens hot chili i – the min version. Would you like to try out the, it can be used with exactly the amount and strength chili you want, without having to adjust the volume of the other ingredients (within reasonably).

Jeg får ca 1,7 liter ud af én portion.

Ingredients:

About . 1 kg usprøjtede appelsiner

1 usprøjtet citron

fresh chili to taste

ca 800 gr rå rørsukker

½ liter of d

maybe some. gelling (eg. Melatin)

Sodium benzoate

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when it happens).

Wash the oranges and lemon.

Peel the orange with a thin peels or potato peeler – only the outer orange layer of the shell to be used. Put peel in a saucepan together with the sliced ​​lemon (remove seeds). There should not be done otherwise by the lemon first.

Hæld ½ liter vand på og lad det simre under låg 15-20 minutter.

Meanwhile cut the majority of the white bitter peel the oranges – it need not be the whole, but the 'worst’ – you should not use. Now cut the oranges into slices. Deseed underway – it is easier now.

When the orange peel and lemon has simmered, added orange slices to the pan them and it all simmer now move further ½ hour with the lid on. Turn around at once underway.

Si content and then pour the liquid back into the pan.

Let the mass of the sieve cold light of (most blenders are not so fond of boiling food).

Orange pulp is then superimposed with chili, to proper consistency – there may well be little pieces of chili in I think – and met then return to the pan until the liquid.

If you want the chili completely crushed, it is a good idea to blend the first.

Tilsæt sukker og lad det simre videre 10 minutters tid.

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read the package) and remove the saucepan from the heat. Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or to be more gelling agent in?

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and citrus peel added, then Atamon as directed on the bottle.

Remove from the heat and add atamon. Hæld on regjorte, scalded and atamonskyllede glass. Stopper to immediately and reversed equally quickly once on the head and back.

Works really well purely on bread, the cheese, in sauces and soups. Genial in pumpkin soup. Super i pandekager, possibly along with homemade butter chocolate.

Created in particular. with half 7pot Yellow

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6 thoughts on “Orange marmalade with chili (will be translated upon request)

  1. Så fik jeg lavet marmmelade og det blev efter min mening perfekt. Lige tilpas sød, bitter og stærk. Tak for opskriften. Næste gang må det blive citronmarmmeladen, det lyder også spændende:)

    • Alle tiders Per – det glæder mig at høre 🙂

      Bitter lemon marmeladen får også pæne ord med på vejen rundt omkring – måske det var noget med den version af citronmarmeladen hvis I er til det let bitre?

      • Ja nu er det kun mig der er til det let bittere, så jeg har det helt for mig selv. Men bitter lemon skal jeg da helt klart også prøve.

  2. Hej Vivi.
    Du skriver ” Created in particular. with half 7pot Yellow”, er det så udelukkende med den halve chili, eller er der også andre i ? Jeg kunne godt tænke mig at prøve opskriften, da jeg normalt er glad for appelsinmarmmelade, og med chili lyder det jo helt perfekt. Jeg tænker med vemod tilbage til de glade decemberdage med gode gevinster. Mine glas med den lækre æblegele er desvære ved at være tomme, og så det ville jo være rart med lidt appelsinmarmmelade.
    MVH
    Per Fischer

    • Hej Per

      Det er kun med den og den gav en lækker chilismag – men ikke brændende på nogen måde. Men om det er nok eller for meget, kommer jo helt an på hvor man er henne med sin chilitolerance og smag.
      Jeg plejer at smage mig frem og hive en chili eller to mere ud af fryseren og lynhakke og komme i hvis det som jeg laver ikke smager af nok.

      Hehe – yes, det var tider i december – men du bliver glad for at have et håndfuld glas af denne – det er jeg sikker på 🙂

      Go’ fornøjelse.

      mvh
      Vivi

      • Tak for det hurtige svar. Det skal heller ikke brænde ALT for meget, så jeg må hellere følge din opskrift og jeg har heldigvis lidt 7 pot yellow i fryseren,
        God weekend.
        Per

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