Chili adds the finishing touch to most dishes, and to desserts as well.

I find chili especially fun to experiment with, and here I make two different kinds of marmalade based on, among other things, chili.

Perfect to use in, for example, a glaze or as an accompaniment on the cheese board.

All the chili peppers in the recipes come from ChiliLovers.nu

Citrus & Chili Marmalade

To get plenty of chili flavor while keeping the heat down in this one, we used a chili variety called Numex Suave Orange.
It is a habanero type with loads of habanero flavor, but almost no heat.
Besides this, I used the chili variety Lemon Drop, a medium-hot chili with clear citrus notes.

Citrus and chili marmalade in a jar

You need:

  • 2 oranges
  • ½ lemon
  • ½ lime
  • ⅓ cup + 1½ tbsp water
  • 2 ½ dl jam sugar
  • 1-2 yellow chili peppers

Method:

  • Grate the zest of all the citrus fruits. (Make sure not to get any of the white pith)
  • Cut the flesh out of the citrus fruits
  • Finely chop the chili peppers and remove all the seeds
  • Mix all the ingredients except the citrus zest in a saucepan and let simmer for about 20 minutes.
  • Then blend everything smooth with an immersion blender
  • Add the citrus zest and pour into a well-cleaned jar.
  • Let cool, then store in the fridge

Chili Marmalade

Here I make a pure chili marmalade.

You can experiment freely here with the varieties you like, and in that way control the heat of it.
We don’t want it to get too hot.

I used the varieties Cayenne Purple, Abchazkij Ostruyi and Jalapeno White.
The first two are red when ripe, but if you use, say, yellow varieties you get a yellow marmalade.

Pure chili marmalade in a glass jar

You need:

  • 5 chili peppers (choose your favorites)
  • 1 1/1 ⅔ cups white wine vinegar
  • 3 1/¾ cup + 1½ tbsp jam sugar

Method:

  • Halve the chili peppers and remove the seeds.
  • Chop finely and blend the chili together with the vinegar. If you want whole pieces of chili in the marmalade, don’t blend it completely smooth.
  • Pour all the ingredients into a saucepan and simmer for about 20 minutes
  • Then pour into a well-cleaned glass jar
  • Let cool and serve chilled.
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