Canning and Preserving Recipes
Honey-Hot Pepper-Orange Marmalade
This marmalade is very versatile as a spread, and also as a glaze or side garnish for roast poultry. Put a dab atop crackers with cream cheese, and you guests will riot for more!
Ingredients
- 2 peels from large, ripe oranges
- Fresh hot peppers*
- 8 ounces honey
Instructions
- Grate the two orange peels into small sauce pan; add the honey and mix well.
- While holding each pepper by the stem, use sharp scissors to cut THIN cross sections (seeds and all) into the honey-orange peel mixture. Taste after adding each pepper, adding more if desired.
- Put pan over medium heat, stirring constantly. DO NOT ALLOW THE HONEY TO BOIL.
- When mixture is well-blended and thoroughly heated (just starting to steam), spoon it into a freshly washed glass jar - like jam jar - and cover immediately.
- Once cool, it's ready - and does not need refrigeration after opening.
Notes
* Fresh hot peppers: your choice of variety and quantity. Recommended: Serranos, Guam "Boonie Peppers" or other small Asian peppers - maybe even a single, fresh Jalapeño.
Attribution
Recipe and photo used with permission from:
National Honey Board