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| I want to make a batch of marmalade and add some scotch bonnet peppers to it. I can't seem to find a recipe. Ball Complete has a chili orange marmalade - but uses dried peppers and removes them before processing. I want to use fresh peppers, and leave them in the marmalade.
My marmalade recipe uses 4 cups of orange zest and pulp, with pectin and sugar. Do you think I can safely add 1/4 cup of minced scotch bonnet peppers? Should I add additional lemon juice? I do NOT want to add vinegar. Thoughts? |
Follow-Up Postings:
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| 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 |
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- Posted by highalttransplant z 5 Western CO (My Page) on Wed, Nov 23, 11 at 17:53
| 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 |
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| Finished off the marmalade today. The Scotch Bonnets were pretty hot - even my heat loving DH says so. 6 oranges - pith and membranes removed 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. |
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- Posted by mellyofthesouth 9a FL (My Page) on Sun, Nov 27, 11 at 23:13
| 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. |
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| 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. |
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