Orange Chili Marmalade

By á-47

Makes about eight 8 oz. jars

Ingredients

• 2 1/4 lbs. oranges (unpeeled), seeded and thinly sliced
• 1 lemon, grated zest and juic of
• 6 cups water
• 3 dried habanero chili peppers (or 6 dried New Mexico chili peppers)
• 9 cups sugar

Preparation

Step 1

In a large, deep stainless steel saucepan, combine oranges, lemon zest and juice and water. 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.

Prepare canner, jars and lids.

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 ben reached, skim off foam.

Ladle hot marmalade into hot jars, leaving 1/4" headspace.

Process in hot water bath for 10 minutes.