Best Orange Habanero Chili Marmalade Recipes

ANNA'S ORANGE MARMALADE

Steps:

• Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
• Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

ORANGE MARMALADE

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

SWEET CHILI AND ORANGE MARMALADE GLAZED CHICKEN WINGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Set a wire rack inside a large foil-lined rimmed baking sheet; arrange chicken wings on top.
• Bake in the preheated oven until wings are no longer pink at the bone and the skin is crispy, 45 to 50 minutes.
• Mix orange marmalade and chili sauce in a large bowl until thoroughly combined. Add cooked wings to marmalade-chili sauce and toss until well coated. Plate wings and pour extra sauce on top.

ORANGE MARMALADE

Steps:

• Rinse the oranges under hot water. Quarter the oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
• Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until the orange peels are translucent and tender, about 1 1/2 hours.
• Stir in the sugar. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar is dissolved. Continue cooking, stirring often and skimming foam from the surface with a slotted spoon, until the mixture is set and registers 220°F on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; the marmalade should wrinkle. If it doesn't, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
• Let cool, then transfer to an airtight container. Marmalade can be refrigerated up to 1 month. (Alternatively, transfer the marmalade to sterilized canning jars and process according to the jar manufacturer's instructions.)

BLOOD ORANGE & CHILLI MARMALADE

Steps:

• Pare the oranges using a vegetable peeler, getting as little of the white pith on the strips of zest as possible - trim any off after with a knife. Finely slice the zest and put it in a preserving pan or a wide, deep pan. Peel what's left of the oranges, then roughly chop the flesh, removing and saving the pips as you go.
• Halve and deseed all the chillies. If you like your chutney with a kick, reserve the seeds from 2 of the chillies for later. Put the chillies and peppers in a food processor with the orange flesh and pulse until everything is really finely chopped. Tip into the pan along with the sugar, pectin and vinegar.
• Heat the pan gently until the sugar has fully dissolved. Meanwhile, put the blood orange pips into a tea infuser or tie into a muslin pouch that you can add to the pan too. Put a small saucer in the freezer. Bring the mixture to a vigorous boil and bubble for 40 mins, then turn off the heat.
• Spoon a little of the marmalade onto the chilled saucer. If after a minute it wrinkles when pushed with your finger, it's ready. If it's not, boil for another 2 mins, then repeat the test and keep going until it is ready. Stir the reserved chilli seeds into the marmalade, if using, at this point. Let the mixture cool for 20 mins, remove the pips, then ladle into sterilised jars. Will keep in a cool, dry place for 6 months.