Ingredients
- 2 1/4 lb. oranges (unpeeled), seeded and thinly sliced
- grated zest and juice of 1 lemon
- 6 cups water
- 3 dried habanero chili peppers (or 6 dried Colorado or New Mexico chili peppers)
- 9 cups sugar
- 8 (8 oz) half pint jars
Preparation
Step 1
Combine orange, 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 and discard chili peppers.
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.
Ladle hot marmalade into hot jars leaving 1/4" head space. Wipe rim. Apply lids and rims.
Process in a boiling water canner for 10 minutes.