Spicy orange, balsamic and basil jam
An orange, balsamic vinegar and basil marmalade created by chef Vince Kelly, made with Special Ingredients pectin.
Spicy orange, balsamic and basil jam
Special Ingredients
4
20 minutes
60 minutes
Preserves
Molecular Gastronomy
An orange, balsamic vinegar and basil marmalade created by chef Vince Kelly, made with Special Ingredients pectin.
Ingredients
- 2 Blood Oranges (Peeled Without Pith)
- 2 Oranges (Peeled Without Pith)
- 200ml Good Quality Orange Juice
- 100ml Good Quality Italian Balsamic Vinegar
- 5 Chopped Basil Leaves
- 5g Red Chilli Finely Chopped
- A generous pinch of salt
- 200g Caster Sugar
- 5g Special Ingredients Pectin Powder
Directions
Cut the orange segments into small pieces and julienne as much zest as you wish to include in the marmalade.
Combine all the ingredients except the pectin in a large saucepan and bring to a gentle boil, stirring continuously. Reduce the heat and simmer for 1 hour, or until thick.
Turn off the heat and leave to cool completely. Pulse in a blender or food processor without turning everything into a purée.
Return the mixture to the saucepan over medium heat. Gradually whisk in the pectin and bring back to the boil for 1 minute until fully dispersed.
Remove from the heat and transfer to sterilised airtight containers. Leave to cool, then refrigerate to set.