If you like a bit of bite, this is the marmalade for you! Dense and jammy, this beautiful Cara Cara spread has a whole lot of spicy heat to balance the sweetness for a fresh, bold taste treat you won’t soon forget.
2¼ lbs. Hale Groves Cara Cara Navel Oranges
½ cup lemon juice
9 small dried red chiles, stemmed and roughly chopped
7 c. filtered water
¼ tsp. sea salt
3¾ c. sugar
- Scrub oranges well. Slice about ?” off stem and blossom ends; discard slices. Slice oranges in quarters, remove the middles and pithy seams, then slice each quarter in half lengthwise. Slice each section cross-wise into thin strips, transferring fruit to a large measuring cup as you go, capturing as much of the juice as possible.
- Transfer orange slices, juice and lemon juice to a wide stockpot or preserving pan. Add filtered water. Add chiles and salt, cover and bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove from heat, cover, and allow to cool to room temperature. Store the covered stockpot in the refrigerator overnight.
- Bring fruit mixture to a simmer over medium-high heat. Simmer 10 minutes. Cover, allow to come to room temperature, then store refrigerated overnight.
- Prepare canner, jars and lids.
- Bring fruit mixture to a boil over high heat. Add sugar, stirring until dissolved. Allow to boil vigorously, stirring minimally, until marmalade reaches the set point (220ºF, about 30-60 minutes.
- Remove from heat and allow marmalade to cool slightly (2-3 minutes). Skim foam, push down fruit pieces, and ladle hot marmalade into hot jars, leaving about ¼” top space. Remove air bubbles, wipe rims, affix lids and process in a boiling water bath for 10 minutes.