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Before you jump to Blood orange and chilli jam recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.
Until fairly recently anyone who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more environmentally friendly we won't be able to correct the problems of the environment. Each and every family must start creating changes that are environmentally friendly and they must do this soon. The kitchen area is a good place to start saving energy by going a lot more green.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can certainly save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.
As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. It is quite easy to live green, after all. A lot of it really is merely utilizing common sense.
We hope you got benefit from reading it, now let's go back to blood orange and chilli jam recipe. You can have blood orange and chilli jam using 4 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Blood orange and chilli jam:
- Take 10 of blood oranges.
- Get 6 of chillis.
- Get 900 g of sugar (try and have at least half of it as jam sugar).
- Provide 500 ml of white wine vinegar.
Instructions to make Blood orange and chilli jam:
- Peel the oranges and try and remove as much pith as possible. Pull the oranges in half and then cut in half again..
- Depending on how you like your marmalade, you might want to blitz the segments in a food processor to make a smoother jam. I personally like it chunky so I just put them in the pan like this and chopped them a little more with scissors..
- Use about half of the orange skin to cut into small strips and add to the pan.
- Deseed and finely chop the chillies. You might want to blitz these too..
- Add the sugar and vinegar to the pan. The reason for jam sugar is that it has pectin in it which helps it to set. If you’re not fussed about it setting then save your money and use normal sugar. I only had 200g left so I used a mixture and it set fine..
- Pop a side plate into the freezer to use later..
- Heat the pan and stir so the sugar dissolves. Then bring it to the boil and keep it boiling for about 40 mins. You will need to stir it occasionally to stop it boiling over..
- After 30-40 minutes take off the heat and then take a teaspoonful of the jam and put on the plate from the freezer. Pop it in the fridge for a couple of minutes and if the jam is not running all over the plate it is set. It should stay fairly still and be firm to the touch. If it is runny it is not set so pop the plate back in the fridge and boil the jam again for 5 mins. Keep repeating until it sets or until you’ve had enough!.
- Sterilise jars by pouring freshly boiled water in, around, on the the lips and the lids of the jars. Be careful not to touch the insides after sterilising. You can also put them in the dishwasher and this will sterilise them too..
- If you don’t have a jam funnel (I don’t!) pour a ladle full of jam into a measuring jug and then pour carefully into the jars. Try not to get it on the lips or the outside! Screw the lid on ASAP and then leave to cool!.
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