DIY Chilli Gifts

homemade heat

Ingredients

• 6 large oranges
• 2 large grapefruits
• 2kg granulated sugar
• Approximately 2 litres of water
• 2 Brazilian Ghost chillies, very finely chopped
• 4 makrut lime leaves, finely shredded
• Optional: extra lime or grapefruit juice for sharpness

Method

1. Prepare your fruit

Peel the oranges and grapefruits, removing most of the white pith, and cut the peel into very fine strips. Chop the fruit flesh, removing any tough membranes and seeds. Don't throw the seeds away! They contain useful pectin, which helps the marmalade set. Tie them, along with any reserved membranes, in a small muslin bag.

2. Soften the peel

Put the shredded peel, chopped fruit and water into a large preserving pan. Add your little muslin bag of seeds and simmer gently for around 60–90 minutes, until the peel is completely soft.
Add a little extra water if too much evaporates. You want the peel beautifully tender before adding the sugar, as it won't soften much afterwards. Remove the muslin bag, squeezing out as much of that lovely pectin-rich liquid as you can.

3. Add the sugar

Add the sugar and stir over a gentle heat until completely dissolved. Then bring the mixture to a good rolling boil. Pop several small plates into the freezer — you'll need these later to test whether your marmalade has set.

4. Watch those bubbles!

This stage usually takes around 20 minutes, although it can take longer. Initially, the marmalade will boil with lots of small, frothy bubbles. As the water evaporates and the sugar becomes more concentrated, the bubbles change. They become bigger, slower and thicker, almost like bubbling lava, with a glossy, slightly greasy appearance. That's your signal to pay attention! The marmalade is getting close to setting and is much more likely to stick and burn. Reduce the heat a little and keep an eye on the bottom of the pan.

5. Test for the set

A sugar thermometer is incredibly helpful. Once the temperature climbs above 104°C, you're getting into the setting zone. Around 105°C is the usual target, although it may need a little longer. The real test is a cold plate. Spoon a thin layer of marmalade onto one of your frozen plates and allow it to cool briefly. Push it gently with your finger. If the surface wrinkles and the marmalade doesn't immediately flow back, you've reached setting point. If not, boil for another couple of minutes and try again. Don't worry if it takes several attempts.

6. Add the Brazilian Ghost (or other suitable chilli)

Once you've achieved a set, take the pan off the heat and add your finely chopped Brazilian Ghost chilli, a little at a time, tasting as you go. Remember, we're making marmalade, not chilli jam. The heat should be a little surprise at the finish, not something that overwhelms the orange and grapefruit.

Warm marmalade can make chilli heat seem more intense, so remember that the final flavour may change a little as it cools. Start cautiously. You can always add more chilli, but you can't take it out!

Add the finely shredded makrut lime leaves at the same time. By adding both at the end, you'll preserve more of those lovely, delicate aromatic flavours. And one small but important point: use a clean chopping board and knife. Nobody wants garlic-flavoured marmalade!

7. Prepare your jars

You can reuse old jam jars, just make sure they're clean and the lids and seals are in good condition.
Wash the jars thoroughly, then submerge them in boiling water for 10 minutes. Put the lids in a small saucepan of water and simmer gently for a few minutes.

Give the marmalade a gentle stir to distribute the peel, then ladle it into the hot jars, leaving a little space at the top. Wipe the rims clean and seal tightly.

Small jars of 250–300ml are perfect for gifts. Once cooled, add a handwritten label, a little raffia or ribbon, and they're ready for jazzing up!