Delicious Mango-Chili Marmalade Recipe

In a mixing bowl, combine the citrus pectin with 50 grams (1.8 ounces) of sugar. Mix them well until fully homogenous. This will help ensure that the pectin activates properly when added to the fruit puree.

In a small saucepan, heat the mango puree together with the chopped dried chili pepper to a temperature of 60-70°C (140-158°F). This will allow the flavors to meld beautifully. Once heated, cover the saucepan and let it infuse for 15 minutes. After infusing, strain the mixture to remove the chili pieces, leaving a smooth puree.

Return the strained mango puree to the saucepan and heat it to 75-80°C (167-176°F), stirring continuously. While stirring, gradually sprinkle in the pectin and sugar mixture. Use a whisk for even incorporation, and bring the mixture to a slight boil. Cook for 1-2 minutes to ensure the pectin is fully hydrated.

Slowly incorporate the remaining sugar and glucose syrup into the mixture, continuing to stir consistently to prevent any sticking to the bottom of the pan. This step is crucial for achieving a smooth and tasty marmalade.

Keep the mixture on medium heat until it reaches a temperature of 106-107°C (223-225°F). Stir constantly to avoid burning the mixture, as this could affect the flavor.

Once the desired temperature is reached, remove the saucepan from the heat. Quickly stir in the 3 grams (0.1 ounces) of the 50% citric acid solution. Mix until evenly distributed to ensure a fantastic balance of flavors in your marmalade.

Immediately pour the hot marmalade mixture into a mold or silicone forms. Allow it to set at room temperature. This process ensures that your marmalade firms up nicely without any additional cooling methods.

After the marmalade cools, transfer it to a wire rack and allow it to dry for 12-24 hours. This drying step helps create a slightly firmer texture. Once dried, roll the pieces in sugar for a sweet finish!