If you need a strong kick in the morning to wake you up, forget the coffee and make some spicy habanero morning marmalade instead. Sticky, sweet, and zesty with just the right amount of spice, this recipe is a great way to use up any old oranges you have lying around.
Note: this is a no pectin recipe. There are only citrus (oranges and lemon juice), habanero peppers, and sugar in the making.
If you like a smooth marmalade you need to skip the first step of the recipe and add only juice. Adding a full orange adds to the flavor and also offers up a delicious texture. Adjust the blending time depending on how corse you like the peel.
Be careful not to allow the marmalade to stick to the bottom of the pan as this will make the finished result more bitter. When you feel the preserve is almost ready, take a tablespoon of the mixture from the pan and place it onto a flat plate. Leave this in the fridge for five minutes and remove to see if it has set to a jelly-like consistency.
- 8-10 large oranges
- 1 habanero chili pepper chopped with seeds removed
- 2 cups sugar
- Juice of 1 Lemon
- Slice 1 orange in half. Remove any seeds from the halves, but keep the rinds on. Add both halves to a blender.
- Juice the remaining oranges and discard the peels.
- Add the orange juice and habanero to the blender (atop the two orange halves) and turn on high for a few minutes. Blend until you reach your desired consistency.
- Place a pot over medium heat and add the mixture to it.
- Squeeze in the juice from the lemon and add sugar to the pan. Stir gently to combine.
- Boil slowly for 30-40 minutes or until the marmalade starts to darken in color.
- Allow the marmalade to cool for 5 minutes before pouring into a sterile jar.