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.
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.
