Better Peach Habanero Marmalade Recipe

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Preserves
Peach Habanero Marmalade
Plum Jam
Kathy's Pickled Onions
Kathy's Bread & Butter Pickles
Freezing Fresh Blackberries
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Brandied Fruit

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?