Orange Chili Marmalade Recipe

"Adapted from the Ball canning site - believe it or not, THEY use 3 dried Habaneros! I use what I've got & I have the last of my fresh cayennes so I minced them up and stirred them in. I'll use fresh red or chocolate habaneros next winter - not the peach colored ones because I want that visual warning of the peppers. Will be making another batch with green jalapeno & mint."

Original is 4 servings

Metric US

I've Tried It

Ingredients

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2 1/4 pounds oranges (unpeeled), seeded and thinly sliced
1 lemon, grated zest and juice separated
6 cups water

3 cayenne peppers, minced (or fresh habenero chili)
9 cups granulated sugar

Nutritional

Serving Size: 1 (888 g)
Calories 290.9
Total Fat - 0.3 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 3024.7 mg
Total Carbohydrate - 70.6 g
Dietary Fiber - 11.1 g
Sugars - 25.7 g
Protein - 2 g
Calcium - 655.1 mg
Iron - 0.6 mg
Vitamin C - 146.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove from heat and cover with cloth. Set aside for 8 to 12 hours (I do overnight).

Step 2

Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.

Step 3

Ladle hot marmalade into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.