My first time making lemon habanero marmalade was a huge success. It’s an all-day process though, so don’t start making your own unless you have a day to devote to it.
Citrus and habanero pair up really well. That's why when I got the urge to make my first ever marinade this weekend, I mated lemon with hab. The result was a sweet, sour citrus flavor ending with a steady sting in the mouth. It was awesome.
| Servings |
| 3 pint jars |
|
|
|
|
Citrus and habanero pair up really well. That's why when I got the urge to make my first ever marinade this weekend, I mated lemon with hab. The result was a sweet, sour citrus flavor ending with a steady sting in the mouth. It was awesome.
|
Ingredients
- 10 large lemons
- 3 each habanero peppers, seeds and stems removed
- 4 cups water
- 4 cups sugar
Servings: pint jars
Instructions
- Skin the lemons with a peeler. Try not pick up any of the pith (that's the white stuff just under the skin).
- Use a knife to remove all the pith and membrane from the lemons. Unless you like a nasty bitterness in your marmalade, because that's what pith gives to it.
- Cut the lemons cross-wise into pieces 1/4-inch thick. Cut those pieces again into quarters. Slice the lemon skin/rind into strips 1-inch long and 1/8-inch wide. Mince or finely chop the habaneros.
- Mix all the lemon, rind, and habanero with the water. Let the mixture sit in a glass or Pyrex bowl in the fridge for 3-4 hours.
- Heat the mixture to boiling, stirring frequently.
- Reduce heat to low. Then, cover the mixture and simmer it until the lemon mixture gets very soft. This should take about an hour.
- Now add the sugar to the lemon mixture. Up the heat to medium-high and stir until the sugar dissolves. Keep heating to boiling. Reduce the heat just enough so that the mixture boils gently. Boil it uncovered, stirring frequently, until it registers 220F on a candy thermometer. It should take you about 45-60 minutes.
- While the mixture is heating, sterilize three 1-pint Masonry jars, lids, and rings in boiling water for 15 minutes.
- Once the marmalade is done cooking, spoon it into the jars while they're still hot. You'll want gloves and tongs for this. Fill each jar to a 1/4-inch from the top. Wipe excess marmalade from the rims of jars, then seal each with the lids and rings.
- Set the jars back in boiling water for 15 minutes. Cool the jars on a wire rack out of direct sunlight. If your marmalade seems liquid, that's fine. Cooling is what causes the marmalade to jell.
- Always store marmalade in a cool, dark place. Once you open a jar, you'll have to put it in the refrigerator to keep it from going bad on you.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- 2024 Scovie Awards Call for Entries - 07/07/2023
- 2024 Scovie Awards Early Bird Special: 3 Days Left - 06/29/2023
- 2024 Scovie Awards Early Bird Deadline Looms - 06/25/2023
