Chile Maramalade

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 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. 9

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

No additional tips available.