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2 1/4 lbs oranges (unpeeled), seeded and thinly sliced
Grated zest and juice of 1 lemon
6 cups water
3 dried habenero chili peppers (or 6 dried Colorado or New Mexico chili peppers)
9 cups granulated sugar
8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) COMBINE oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) BRING mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes. Remove from heat
Quantity
64
Quantity Unit
ounces
Servings
Prep Time (minutes)
10
Cook Time (minutes)
25
Ready In (minutes)
35
Ingredients
Amt.
Measure
Ingredient
4
fruits (2-5/8" dia)
orange
3
teaspoons
freshly squeezed lemon & lime juices
1
teaspoon
chili pepper flakes
8
cups
granulated sugar
6
cups (8 fl oz)
water
Steps
Sequence
Step
1
1.) COMBINE oranges, lemon zest and juice and water in a large, deep stainless steel saucepan, Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers.
3.) BRING mixture to a boil over medium-high heat, stirring constantly. Maintaining boil, gradually stir in sugar. 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.
