This hot and spicy citrus jam/marmalade is super easy to make and the perfect wake-up call on toast in the morning. But it also comes into it’s own with a cheese board too.
Hot and spicy citrus jam/marmalade
Happy New Year! Sorry I’m a few days late at getting into the January swing but have been rather busy round here of late. Nothing terribly exciting, just the usual Christmas and holiday stuff. Time seems to fly between Christmas and New Year and you never really know what day it is. I thought I’d change January to Jamuary with this great Spiced Citrus Jam to start the year on a sweet but refined sugar-free note.
Some would say Jamuary, are you kidding there is no seasonal fruit to make it with. Not so my friends, oranges are in good supply just now and low in price as well. Although the Seville orange is the one you think of for making marmalade I have just used ‘normal’ oranges for this little citrus spiced jam recipe.
As you are all well aware I do like my preserves and make rather a lot of them throughout the year. As usual I did loads of little foodie gift baskets this Christmas and this spiced citrus jam was included in quite a few of them.
Sweet and Savoury
I love preserves that cross the border in the lands of savoury and sweet and this hot and spicy citrus jam is a perfect example. You can have it on toast in the morning or add it to the cheese-board in the evening. Try it spread on toast and then melt cheese on top under the grill for a real supper time treat.
Use fresh herbs
I’ve used a nice mixture of fresh minced herbs here; coriander, mint and basil which I always feel makes a great combination. Fresh chilli and ginger add some heat and runny honey adds sweetness instead of using the usual sugar.
As this is a citrus spiced jam and not just an orange conserve I’ve used one lemon to 6 oranges, using both the zest and flesh. The only other ingredient I haven’t yet mentioned is just a pinch of sea salt.
How to make spiced citrus jam
This is a simple recipe and just a case of grating the zest from the fruit (avoiding bitter white pith) and chopping up the flesh and including all juice.
You boil all the flesh in juice and simmer for about 40 minutes then add the grated zest (use a microplane for a really fine zest so it cooks quickly) and all other ingredients and cook for a further 10-15 minutes. Check for setting point either by temperature or using the plate test, see jam information page.
Ladle into sterilised jars and pop on the lids.
How much jam does this make?
This recipe made me 4 small jars of joyously juicy citrus spiced jam.
How long will it keep
Like all my jams this will keep for up to a year. Once opened store in the fridge and use within a month.
How to serve this citrus spiced jam/marmalade
This jam goes as well with your toast in the morning (or with a croissant of course) as it does with cheese.
I like it as a glaze for pork as well. Just thin it down with a little water and paint on to the pork before popping it into the oven
Looking for more fun and easy sweet preserves to make? Then check these out before you go;
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Finally, if you do try this spiced citrus jam/marmalade recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone as soon as I can. Want more Larder Love, then follow me on Facebook, Instagram and Pinterest and sign up for my newsletter too.
PS this super easy recipe for Citrus Spiced Jam is just one of over 50 recipes in my Ebook Naughty and Nice Edible Gifts For Christmas.
Hot and spicy citrus spiced jam/marmalade
- 1 lemon unwaxed or well scrubbed
- 6 oranges unwaxed or well scrubbed
- 1 small red chilli minced
- 1 tsp grated fresh ginger
- 1/4 tsp sea salt
- 4 tbsp runny honey
- 2 tbsp mixed minced fresh basil coriander and mint
- Remove zest from fruit using a microplane grater so it is very fine
- Chop flesh (avoiding bitter white pith) and put this and juice into a pan and bring to boil then simmer for approx 40 minutes
- Add all other ingredients and cook for further 10-15 minutes
- Carefully ladle into sterilised jars and pop on the lids