Orange (or lemon), Ginger & Chilli Jam
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Bold, bright, and bursting with citrus flavour, this vibrant jam is perfectly balanced with Mrs Rogers ground ginger for gentle warmth, chilli flakes for subtle heat, and turmeric for a golden colour with soft, earthy notes.
Every mouthful delivers warmth, delicious flavour and vibrant citrus freshness.
Perfect with cheese and crackers, spread on fresh bread or toast, or get adventurous and use it as a glaze for chicken or roasted vegetables.
Ingredients
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3 large oranges, zested and juiced
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1 ½ cups white or granulated sugar
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½ cup water
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½ teaspoon Mrs Rogers Ground Ginger (or 2 tablespoons fresh ginger, finely grated)
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½ teaspoon Mrs Rogers Chili Flakes (or 1 small red chili, finely minced), adjust to taste
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½ teaspoon Mrs Rogers Ground Turmeric
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Pinch of Mrs Rogers Ground Coriander (optional)
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1 tablespoon apple cider vinegar
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Pinch of Mrs Rogers Fine Sea Salt
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Goodlife 250ml Glass Jars
Directions
Zest the oranges, then juice the oranges, remove any seeds.
In a saucepan, combine the orange zest and juice, water, sugar, ginger, chili flakes, turmeric, coriander (if using) and salt.
Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.
Reduce the heat and simmer uncovered for 30-35 minutes, stir regularly to prevent sticking or scorching, until the mixture is thick and glossy.
Stir in the apple cider vinegar during the last 5 minutes of simmering.
7. Remove from heat and let cool. The jam will thicken further as it cools down. Once cooled transfer to a clean sterilised* goodlife glass jars and refrigerate.
Tips:
- Test the jam is ready by spooning a small amount onto a cold plate; it should wrinkle slightly when pushed.
- Lemons can be used in place of oranges for a sharper, more citrusy jam.
- Ground coriander adds a gentle, citrusy warmth that complements the oranges.
- Adjust the chilli flakes to taste as the heat will intensify as the jam rests.
Recipe Note
*How to Sterilise Jars (Oven Method)
1. Heat oven to 120°C-140°C.
2. Wash jars in hot, soapy water and rinse well.
3. Place wet jars upright on a lined baking tray, ensuring they are not touching. Put in the oven to dry completely, this should take about 10-15 minutes until dry and hot.
4. Turn off the oven and leave the jars inside to keep them warm and sterile until you are ready to fill them. Use oven mitts, potholders or thick cloths to handle hot jars. Keep your fingers away from the rims once jars are sterilised.
5. Fill hot jars with hot preserves (jam, chutney) to prevent them from cracking. Crucially, allow them to cool to room temperature before filling with cold-filled preserves to prevent thermal shock.You want to fill them not quite to the top, leave about 1/2 cm gap at the top between the preserve and the lid.
6. While everything is still hot, cover the jars with their lid, these lids are fantastic for indicating that your jars are sealed as the button will suck in when sealed.