Wow! This citrus chili marmalade is an explosion of flavor. It's the star of your next cheese board and transformative on chicken! Featuring the chili powder that has everyone from New York Times to Bon Appetit swooning, this is not your grandma's jam. Unlike most marmalades it isn't cloyingly sweet. It's complex with notes of tart, almost bitter lemon rind softened with delicious citrus and a kick of just the right amount of heat.
What to do with it:
It's simply amazing on cheese, and a must have for a cheese board. I tried it with some cantaloupe and now I want to experiment with all kinds of fruit. It would be mind blowing on cheese cake and drizzled over pound cake with a bit of whipped cream. Serve it with pork chops, or glaze some chicken breast.
California organic orange juice, non-gmo cane sugar, California organic lemon rind, pectin, Piment d’Ville chile powder, Big Sur sea salt