5 blood oranges
8- 10 red chillies
5 red capsicums, deseeded and roughly chopped
900 g jam sugar (the kind with added pectin)
500 ml white wine vinegar
- Pare the oranges using a vegetable peeler, getting as little of the white pith on the strips of zest as possible – trim any off after with a knife. Finely slice the zest and put it in a preserving pan or a wide, deep pan. Peel what’s left of the oranges, then roughly chop the flesh, removing and saving the pips as you go.
- Halve and deseed all the chillies. If you like your chutney with a kick, reserve the seeds from 2 of the chillies for later. Put the chillies and capsicums in a food processor with the orange flesh and pulse until everything is really finely chopped. Tip into the pan along with the sugar and vinegar.
- Heat the pan gently until the sugar has fully dissolved. Meanwhile, put the blood orange pips into a tea infuser or tie into a muslin pouch that you can add to the pan too. Put a small saucer in the freezer. Bring the mixture to a vigorous boil and bubble for 40 mins, then turn off the heat.
- Spoon a little of the marmalade onto the chilled saucer. If after a minute it wrinkles when pushed with your finger, it’s ready. If it’s not, boil for another 2 mins, then repeat the test and keep going until it is ready. Stir the reserved chilli seeds into the marmalade, if using, at this point. Let the mixture cool for 20 mins, remove the pips, then ladle into sterilised jars.