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–+ servings

Spicy Balsamic Orange And Basil Marmalade Recipe

Special Ingredients Europe
This Spicy Balsamic Orange and Basil Marmalade, developed by world-renowned chef Vince Kelly, combines zesty citrus with aromatic herbs and spices for a unique and flavorful spread. Perfect for toast, scones, or as an addition to your cheese board
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine Molecular
Servings 4 4

Ingredients
  

  • 2 Blood oranges Peeled Without Pith
  • 2 Oranges Peeled Without Pith
  • 200 ml Orange juice Good Quality
  • 100 ml Italian balsamic vinegar Good Quality
  • 5 Basil Leaves Chopped
  • 5 gr Red chilli Finely Chopped
  • 1 Pinch of salt
  • 200 gr Caster sugar
  • 5 gr Pectin

Instructions
 

  • Prepare the Oranges: Chop the peeled orange segments into small pieces. Julienne the desired amount of peel to include in your marmalade for added texture and flavor.
  • Combine Ingredients: In a large saucepan, combine the chopped orange segments, julienned peel, orange juice, balsamic vinegar, chopped basil leaves, finely chopped red chilli, salt, and caster sugar. Stir the mixture constantly while bringing it to a simmer over medium heat.
  • Simmer the Mixture: Once the mixture reaches a simmer, reduce the heat to low and let it simmer gently for about 1 hour. Stir occasionally to prevent sticking. The mixture should reach a thick gel-like consistency.
  • Cool and Blend: Remove the saucepan from heat and allow the mixture to cool completely. Transfer the cooled mixture to a blender or food processor and pulse briefly to combine, being careful not to puree it completely. You want to retain some texture in the marmalade.
  • Incorporate the Pectin: Pour the blended mixture back into the saucepan and place it over medium heat. Gradually add the pectin powder while whisking continuously to ensure it dissolves evenly. Bring the mixture back to a boil and cook for 1 minute to activate the pectin fully.
  • Jar the Marmalade: Remove the saucepan from the heat and immediately transfer the marmalade into sterilized, airtight containers. Allow the marmalade to cool to room temperature before sealing the jars. Once cooled, place the jars in the refrigerator to set.

Video

Keyword Balsamic vinegar, Basil, oranges, Pectin Powder, Red Chilli
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