Chile Maramalade

Name: Chile Maramalade
Ingredients: 17 12 ounces sugar; 1 stalk lemongrass, bruised and chopped to 3 inch (if you use it from a tube 1 Tbs or Stalk needed_); 1 58 ounces water water; 1 lemon, juice; 1 lime, rind (rind peeled in strips and finely shredded); 2 limes, juice of; 9 ounces red chilies, fresh seeded, ribbed and finely shredded (preferrably a mix of serrano, jalapeno and pimento)

7 ingredients

9 steps

Ingredients

17 12 ounces sugar
1 stalk lemongrass, bruised and chopped to 3 inch (if you use it from a tube 1 Tbs or Stalk needed_)
1 58 ounces water water
1 lemon, juice
1 lime, rind (rind peeled in strips and finely shredded)
2 limes, juice of
9 ounces red chilies, fresh seeded, ribbed and finely shredded (preferrably a mix of serrano, jalapeno and pimento)

Directions

1

Place the sugar and water in a non-aluminium saucepan, stir to dissolve the sugar, then add the lemongrass.
2

Bring to the boil; turn off the heat and allow to infuse for at least 1 hour.
3

Meanwhile, add the lemon juice, lime juice, garlic and ginger together.
4

Place the shredded lime peel in a small bowl and add the juice mixture to it.
5

Allow this to soften the peel for at least an hour.
6

Remove the lemongrass from the sugar mixture and add the peel and liquid along with the chilli and the red pepper.
7

Bring the mixture to the boil slowly, brushing sides of pan regularly to keep syrup from the sides.
8

Simmer the mixture until it thickens and the chillies become translucent then remove from the heat, allow to cool a little and bottle into sterilized jars whilst still fairly hot.
9

This is a true marmalade and will keep for several months.