This recipe was thought up when I had a mad thought while picking the pepper we had grown. I found a few recipes on the internet, and I vaguely followed one of them.
Unfortunately it didn’t set, so I emptied the jars out, added a little extra sugar, water and lemon juice and added a sachet of pectin. This time it did set (just!)
Next time I’ll probably add lemon rind to the mix, and more sugar.
Ingredients
- 100g Peppers, finely sliced
- 2 large Oranges.
- 2tsp Lemon Juice
- 500g Sugar
- Water
Method
- Scrub the orange to remove any wax and dry. Then zest the oranges.
- Cut off the pith from the oranges, then slice, and chop into rough small chunks and save any juice. Remove any pips, or large bits of pith that may remain.
- Place the peppers, orange zest and orange chunks in a jug (or bowl) and measure out the same quantity of water.
- Put the fruit, lemon juice and water into a pan and bring to the boil.
- Bring the mixture down to a low simmer and stir in the sugar and heat gently until the sugar has dissolved.
- Slowly bring the mixture to a rolling boil, and leave to boil until it reaches setting point, about 5-10 minutes.
- Remove from the heat and transfer to pre-prepared sterilised jars and leave to cool completely overnight.
- Enjoy on toast or toasted teacakes.
Notes
- For storage and usage I would use common sense, unopened and stored correctly it should last a good few years. Once open keep in the fridge and consume within a month.
- The problem I had was that I did not let the mixture boil enough: I brought it up to a boil, then just let it simmer. If i had let it boil for longer it would probably of set first time
- First time round this recipe made 920g of marmalade.
- After adding an extra: 100g sugar; 250ml water; 1tsp lemon juice; and 8g sachet of pectin; this recipe made 1030g of marmalade.