Asked the wife since she is the jam/jelly expert in our house. Would it be safe? Probably she says given the acidity and assuming sufficient sugar to bind up additional free water in the peppers. But yes she would add a bit of lemon juice to be on the safe side. It shouldn't affect the flavor and will even help with the set.

If it were me I'd use dried peppers. Easy enough to dry them first.

Dave

That's an interesting combination! Hope you'll report back to us in the taste. Sounds good to me, but then again, anything with peppers in it sounds good to me : )

Bonnie

Finished off the marmalade today. The Scotch Bonnets were pretty hot - even my heat loving DH says so.

6 oranges - pith and membranes removed
2 Scotch Bonnet Peppers - seeds removed from one
Small splash of lemon juice
1 cup homemade apple pectin
5 cups of sugar

Yield was 7 half-pints

I'm pretty happy with the results. A spoonful from the pot - nice orange marmalade flavor, with a nice slow burn of heat afterward. And pretty bright red flecks in the jars. Obviously the heat would vary with the type of peppers used. But I think this will become a standard in our jam repertoire.

I did the same thing with calamondin marmalade last year. I believe I added in half as much vinegar as peppers. Since habanero's are so hot it really wasn't much in the way of volume. I looked to see if I took notes (which I am trying to get better about) but apparently I did not.

This weekend I delivered a jar of my Chili Marmalade to the wonderful little old lady who grew the peppers. Apparently there was a miscommunication. She sent Bhut Jolokia peppers to me - not Scotch Bonnets. No wonder those peppers were so gosh darn hot! And here I thought my husband was loosing his tolerance for heat.