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Safety classification
Tested
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Processing details
Method, jar size, headspace, processing schedule, and altitude adjustments: Use the exact values and directions in the authoritative recipe card below.
Tested/documented source
Official tested recipe: Marmalade Orange Chili — Bernardin. The source and WPRM card remain authoritative.
Preparation timeline
Follow every preparation, filling, processing, cooling, and storage step in the recipe card in the stated order.
Equipment
Use the canner, jars, lids, measuring tools, and other equipment specified in the recipe card.
Visual method guide
Prepare, fill, process, cool, and check seals exactly as documented in the recipe card.
Safety essentials
Tested recipe from a USDA-aligned source, processed by boiling water bath. Follow the source method, times and headspace exactly, and adjust for your altitude.
Do not change safety-critical ingredients, jar sizes, headspace, processing schedules, or altitude adjustments.
About this recipe
Marmalade Orange Chili — Bernardin is preserved here with its tested recipe card intact.
Before you begin
Read the complete recipe card and official source before starting.
Altitude-adjusted processing
Use the exact altitude adjustment and processing schedule stated in the authoritative recipe card and source.
Marmalade Orange Chili — Bernardin
Ingredients
- 2-1/4 lbs oranges (unpeeled), seeded and thinly sliced
- Grated zest and juice of 1 lemon
- 6 cups (1.5 L) water
- 3 dried habanero chili peppers (or 6 dried Colorado or New Mexico chili peppers)
- 9 cups (1625 ml) granulated sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Place 8 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. In a large, deep stainless steel saucepan, combine oranges, lemon zest and juice and water. Bring to a boil over high heat, stirring constantly.
- Reduce heat and boil gently, stirring occasionally, for 40 minutes. Add chili peppers, partially cover and boil gently, stirring occasionally, until fruit is very soft, about 30 minutes. Remove and discard chili peppers. Bring mixture to a boil over medium-high heat, stirring constantly.
- Maintaining boil, gradually stir in all the sugar. If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. Boil hard, stirring occasionally, until mixture reaches gel stage, about 15 minutes.
- Remove from heat and test gel. (Gel Plate Test: remove mixture from heat; pour a spoonful of cooked recipe on a cold plate and place in freezer for a few minutes.
- A gel has been achieved when the product does not run together when separated with a spoon.) If gel stage has been reached, skim off foam. Quickly ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace).
- Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner.
- Repeat for remaining marmalade. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes - 10 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 10 minutes
Recipe Notes
Private Notes
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Use the finished product in ways appropriate to the documented recipe.
Frequently asked questions
May I change the jar size, ingredients, headspace, or processing schedule?
No. Follow the tested recipe card and source exactly.
Recipe context
This is a tested home-canning recipe; the authoritative card controls all safety-critical details.
Troubleshooting
Follow the source instructions for seal checks and storage. Discard spoiled food without tasting.
Source and provenance
Primary source: official recipe page. The WPRM recipe data is unchanged; only editorial layout was reorganized.