Jumpin’ Red Serrano Marmalade Recipe
Yield : 4 cups (.95 L)
Heat Scale : Medium
This marmalade is similar to a relish with its chunks of red and green bell peppers and raisins, spiced just right with cinnamon, cloves, and allspice. As a change from just spreading it on toast or muffins, try it alongside an entrée. It’s delicious with pork chops, roast beef, and poultry.
Ingredients :
- 4 medium oranges
- 3 quarts (2.85 L) plus
- 1 cup (236 mL) water, divided
- 1 (3-inch [7.5 cm]) cinnamon stick, broken into pieces
- 1 teaspoon (5 mL) whole cloves
- 1 teaspoon (5 mL) whole allspice
- 1 medium lemon, thinly sliced, then chopped
- 2 green bell peppers, stems and seeds removed, finely chopped
- 2 red bell peppers, stems and seeds removed, finely chopped
- 3 cups (708 mL) sugar
- 1 cup (236 mL) golden raisins
- 1/4 cup (59 mL) chopped red serrano chiles
Method :
- Peel the oranges, removing most of the white pith from the peel. Cut the peel into very thin strips. Place the peel in a saucepan with 11/2 quarts (1.4 L) of the water, bring to a boil, and cook for 5 minutes. Drain and repeat with another 11/2 quarts (1.4 L) water.
- Remove the seeds and membranes from the orange pulp and chop it, then place it in a heavy saucepan. Tie the cinnamon, cloves, and allspice in a square of cheesecloth and add it to the saucepan along with the cooked orange peel, lemon, bell peppers, sugar, raisins, and the remaining 1 cup (236 mL) water. Cook over low heat until the sugar dissolves, about 5 minutes, stirring frequently.
- Bring to a boil and cook for 5 minutes. Cover and let stand at room temperature for 1 hour to blend the flavors. Return to a rolling boil and cook 10 minutes, tirring occasionally. Add the serranos and cook, stirring frequently, until the marmalade has thickened, about 20 minutes. Remove and discard the cheesecloth bag.
- Spoon the marmalade into hot, sterilized jars, leaving 1/4-inch (.5 cm) space at the top. Wipe the rims with a clean towel, cover with 2-part canning jar lids, and process in a boiling water bath. Allow to cool before serving.
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