Five Citrus, Two Chilli Marmalade Recipe

Five Citrus, Two Chilli Marmalade Recipe

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45 juta s/d 2.5 milyar listing 2017
Five Citrus, Two Chilli Marmalade Recipe Five Citrus, Two Chilli Marmalade Recipe Five Citrus, Two Chilli Marmalade Recipe, I love the flavor of roasted and peeled New Mexican chile, and when paired with jalapeños, it makes a wonderful marmalade. Any combination of citrus fruit can be used in this recipe, as long as the total weight of the raw fruit is approximately half that of the sugar. (Note: This recipe requires advance preparation.)
Five Citrus, Two Chilli Marmalade Recipe

Five Citrus, Two Chilli Marmalade Recipe

Yield : About 4 quarts (3.8 L) Heat Scale : Medium I love the flavor of roasted and peeled New Mexican chile, and when paired with jalapeños, it makes a wonderful marmalade. Any combination of citrus fruit can be used in this recipe, as long as the total weight of the raw fruit is approximately half that of the sugar. (Note: This recipe requires advance preparation.) Ingredients :
    • 2 grapefruits
    • 2 lemons
    • 2 limes
    • 2 bitter oranges
    • 2 tangerines
    • 4 quarts (3.8 L) water
    • 1/2 cup (118 mL) roasted, peeled, and finely chopped green New Mexican chile
    • 2 red jalapeño chiles, stems and seeds removed, minced
    • 12 cups (2.83 L) sugar
Method :
    1. With a potato peeler, peel the rinds from the fruits in thin strips. Cut the peeled fruit into quarters and remove and reserve the seeds. Peel off the pith and combine it with the seeds, cores, connective tissue, and the skin covering the grapefruit segments in a cheesecloth bag.
    2. Place the rinds, pulp, and cheesecloth bag in a large bowl and add the water. Cover and let sit for at least 24 hours.
    3. Transfer the contents of the bowl to a large pan. Bring to a boil and simmer over very low heat until the rinds are very soft, about 2 hours.
    4. Remove and discard the cheesecloth bag. Bring the liquid to a boil. Add the chiles and sugar, and remove the pan from the heat. Stir with a wooden spoon until the sugar has dissolved. Return the pan to the heat and boil rapidly, without stirring, until the marmalade sets, about 45 minutes.
    5. Remove the pan from the heat and let it stand 15 minutes. Bottle the marmalade in sterile preserving jars and seal.
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Thursday, 23 November 2017

Five Citrus, Two Chilli Marmalade Recipe

Article Categories : Cake Recipes, Recipes

Five Citrus, Two Chilli Marmalade Recipe

Five Citrus, Two Chilli Marmalade Recipe

Yield : About 4 quarts (3.8 L)
Heat Scale : Medium

I love the flavor of roasted and peeled New Mexican chile, and when paired with jalapeños, it makes a wonderful marmalade. Any combination of citrus fruit can be used in this recipe, as long as the total weight of the raw fruit is approximately half that of the sugar. (Note: This recipe requires advance preparation.)

Ingredients :

    • 2 grapefruits
    • 2 lemons
    • 2 limes
    • 2 bitter oranges
    • 2 tangerines
    • 4 quarts (3.8 L) water
    • 1/2 cup (118 mL) roasted, peeled, and finely chopped green New Mexican chile
    • 2 red jalapeño chiles, stems and seeds removed, minced
    • 12 cups (2.83 L) sugar

Method :

    1. With a potato peeler, peel the rinds from the fruits in thin strips. Cut the peeled fruit into quarters and remove and reserve the seeds. Peel off the pith and combine it with the seeds, cores, connective tissue, and the skin covering the grapefruit segments in a cheesecloth bag.
    2. Place the rinds, pulp, and cheesecloth bag in a large bowl and add the water. Cover and let sit for at least 24 hours.
    3. Transfer the contents of the bowl to a large pan. Bring to a boil and simmer over very low heat until the rinds are very soft, about 2 hours.
    4. Remove and discard the cheesecloth bag. Bring the liquid to a boil. Add the chiles and sugar, and remove the pan from the heat. Stir with a wooden spoon until the sugar has dissolved. Return the pan to the heat and boil rapidly, without stirring, until the marmalade sets, about 45 minutes.
    5. Remove the pan from the heat and let it stand 15 minutes. Bottle the marmalade in sterile preserving jars and seal.