ORANGE HABANERO CHILI MARMALADE
Steps:
- 1. In a large, deep stainless steel saucepan, combine oranges, onions, lemon zest, lemon juice, water and optional ginger. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, Stirring occasionally for 40 minutes. Pierce 3 of the habaneros several times with a knife and add to boiling mixture, partially cover, stir occasionally, until fruit is very soft, about 30 minutes. 2. Meanwhile prepare hot water bath canner, jars, and lids. 3. Remove 3 whole habaneros from mixture. Add remaining 3 habaneros, minced (deseed if you like). Wear gloves. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar 1/2 cup at a time. 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. I used the cold spoon test for gel stage where drops have begun sheeting (google for this if you aren't familiar). 4. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more marmalade. Wipe rim with hot sterile papertowel. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, allow to cool slowly to room temperature, and store once gel state and seals have been verified. **** This took about 30 minutes in my experience.
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