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Better Peach Habanero Marmalade
Contributed by: Melinda
This is a modified version of a standard recipe with a couple
of alternative techniques.
For storage, complete recipe and process in a boiling water bath for 5
minutes. Allow jars to cool in a draft free spot for 24 hours. Label and
store.
3 lbs prepared peaches
1 tbl lemon juice
4 cups sugar
1/2 cup mesquite or clover honey
3 habanero peppers, whole with stems
1 small orange or 1/2 large orange (Valencia is great)
approximately 3/4 cup water
- Peel, pit and cut peaches into 8 pieces
- Place into an 8-10 quart dutch oven
- Add lemon juice and stir
- Measure in sugar and honey and combine very well
- Let stand about 1 hour - juices will have formed
- Meanwhile, cut a small orange in quarters. Cut out flesh and chop
coarsely
- Cut orange rinds into very thin strips and chop finely
- Pierce habanero peppers in several places with the point of a knife,
but LEAVE THEM WHOLE
- Place orange and peppers into a small saucepan and just cover with
water
- Bring to a slow boil and allow to simmer until orange rind is tender.
5-15 minutes. Remove from heat and set aside.
- When peaches have become juicy, heat over medium high to boiling. Cook
at a brisk boil uncovered for about 10-15 minutes, stirring and skimming any scum that forms.
- Add orange and habanero mixture and return quickly to a rapid boil.
- Boil uncovered over medium to medium-high heat, maintaining a full bubbling boil
for 20-25 minutes. You may need to gradually reduce the heat as the
mixture thickens. At this point, using an instant read thermometer, the
temperature should be around 220º
- Remove from heat and fill jars with hot marmalade, leaving 1/4 inch headspace. Cover with
lids.
Process for 5 minutes in a water bath canner for long storage.
Questions about this recipe?
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