Orange Habanero Chili Marmalade Food

HABANERO PEPPER JAM - THE RECIPE

Steps:

• Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you'll wind up with a puree.
• Scoop out the peppers and add to a large pan.
• Add sugar, vinegar, lemon juice, and salt.
• Bring to a boil then reduce heat to low and simmer for about 10 minutes.
• Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
• If using food coloring, add it now and stir.
• Ladle jam into sterilized jars and cover.
• Process jars in a boiling hot water bath for 10 minutes.
• Remove and let cool overnight.

HABANERO CHILE CHILI

Steps:

• In a large Dutch oven or stockpot, heat half of the oil. Brown meat in hot oil on all sides. Remove from pan with a slotted spoon. Drain off fat. Add remaining oil to pan, saute onion, bell pepper and garlic for 3 minutes. Stir in cooked beef, kidney beans and liquid, chopped tomatoes, tomato sauce, broth, blackeyed peas, habanero chiles, cilantro, basil, brown sugar, Worcestershire and bay leaf. Bring the mixture to a boil. Reduce heat and simmer, partially covered for 35 to 45 minutes, or until vegetables are tender. Stir in corn and salt to taste and cook 5 minutes more. Remove bay leaf. Serve in bowls topped with shredded cheese and pass warm tortillas.

ORANGE HABANERO CHILI MARMALADE

Steps:

• 1. In a large, deep stainless steel saucepan, combine oranges, onions, lemon zest, lemon juice, water and optional ginger. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, Stirring occasionally for 40 minutes. Pierce 3 of the habaneros several times with a knife and add to boiling mixture, partially cover, stir occasionally, until fruit is very soft, about 30 minutes. 2. Meanwhile prepare hot water bath canner, jars, and lids. 3. Remove 3 whole habaneros from mixture. Add remaining 3 habaneros, minced (deseed if you like). Wear gloves. Bring mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar 1/2 cup at a time. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes.**** Remove from heat and test gel. If gel stage has been reached, skim off foam. I used the cold spoon test for gel stage where drops have begun sheeting (google for this if you aren't familiar). 4. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more marmalade. Wipe rim with hot sterile papertowel. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. 5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid and turn off heat. Wait 5 minutes, then remove jars, allow to cool slowly to room temperature, and store once gel state and seals have been verified. **** This took about 30 minutes in my experience.

SPICY BALSAMIC BASIL ORANGE MARMALADE

Steps:

• 1. Combine all the ingredients in a large stock pot and bring to a simmer. Lower heat and simmer for 1 hour, or until a thick gel consistency is reached. Turn off the heat and allow to cool completely.
• 2. Remove half of the marmalade and pulse it in a blender or food processor, but do not puree. Add the mixture back into the pot and combine. Store in an airtight container.

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.

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.

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.