Spicy Orange Marmalade
Author: Heather Bullard
Adapted from So Easy to Preserve
  • 4 cups thinly sliced orange peel (about 6 large oranges)
  • 4 cups orange pulp, thinly sliced
  • 1 cup thinly sliced lemon (about 2 medium lemons)
  • 6 cups water
  • Sugar - about 6 cups
  • 1½ - 2 teaspoon dried chili flakes, depending on preference
  1. Add water and prepared fruit in a saucepan.
  2. Heat to simmer and cook for 5 minutes.
  3. Cover and let stand in the refrigerator overnight.
  4. Sterilize canning jars.
  5. Measure fruit and liquid remaining in saucepan.
  6. Add 1 cup of sugar for each cup of fruit mixture.
  7. Bring slowly to boiling, stirring until the sugar dissolves.
  8. Stir in dried chili flakes.
  9. Cook rapidly to the jellying point, about 25 minutes, stirring occasionally.
  10. Pour hot marmalade into hot jars, leaving ¼ inch headspace.
  11. Wipe jar rims and adjust lids.
  12. Process 5 minutes in a Boiling Water Bath.
  13. Remove from water bath and let stand overnight.
  14. Marmalade will be shelf stable for one year.
Recipe by Heather Bullard at http://heatherbullard.com/2016/02/spicy-orange-marmalade-2/