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HOT-PEPPER AND ORANGE PRESERVE




Source of Recipe


Nancy


Recipe Introduction


Not a canning recipe but with increased quanities I'm sure it could be.


1/2 navel orange
1 to 1 1/2 hot fresh red chili pepper
1 C sugar
2 TBSP fresh lemon juice

Quarter the orange half and remove the seeds... do not remove the peel. Carefully remove the stem and seeds from the chili pepper and quarter it.

Combine the orange and pepper pieces in a food processor and process until smooth. There may be small flecks of red pepper.

Transfer the puree to a deep 2 qt. microwave safe casserole and stir in the remaining ingredients. Cook at full power (650-700 watts) for 2 minutes. Stir and cook until thick, about another 4 minutes.

Allow the marmalade to cool to room temp, cover and refrigerate.