I agree with Dave, the fruit jams and jellies are the safest areas to play with non-approved recipes, although you may have issues with jelling or texture when experimenting.

I also think that the recipe is fine, and that the lemon may "cut" some of the orange sweetness.

Be sure to let us know how this turns out, I grew a couple of Carolina Reapers and actually got 3 peppers here in Michigan, but now I'm scared to do anything with them, LOL. They are safely in the freezer...

I am considering a pineapple/habanero jam, I was considering mango but the acidity level is problematic.

Annie

Thanks Dave and Annie. As you can tell, I'm winging it here :) I'm kinda doing a spinoff of the Ball Orange Marmalade recipe (without the pith/rind), but I'm not sure what type/how much pectin to use. I hope it doesn't come out bitter; I didn't realize that's why citrus freezer jams were more popular, thanks for the tip. Maybe I'll swap out the two lemons for a couple of more clementines, then just add a splash of lemon juice instead.

Annie, "don't fear the Reaper!" Hahaha. I use them in my "go to" strawberry pepper jam recipe:

Strawberry Pepper Jam

•2lbs fresh strawberries

•4-5 cups granulated sugar

•1 superhot pepper- finely minced (Annie, try 1/2 a Reaper)

•1-2 TBSP lemon juice

•4 TBSP powdered pectin

(Yields roughly seven 1/2 pints)

^This recipe is ALWAYS a hit! Especially around the holidays- even my Grandmother (who's 85!) BEGS me for this stuff! (For a Chocolate version, mix 1/4 cup of cocoa powder into the sugar before adding to the pot. Mmmmmm....) This can go on anything from crackers with cream cheese to vanilla ice cream!

I'm going into jam making mode this week, and thought I'd try making a new flavor (Orange). Thanks everyone!

Edited to add: pectin suggestions for the Orange Jam? i.e.- powdered vs. liquid?

"powdered vs. liquid?"

Basically a personal preference. Wife is the jam/jelly expert in our house and she has a 'thing' against liquid pectin. She swears it is hexed and intentionally fails to set if she even looks at it. ;) So powdered rules in our house. But some on the forum really like the liquid ones. Just keep in mind they aren't considered inter-changeable in most recipes.

Personally my go-to is Ball's No-Lo Sugar brand powdered.

Dave

"Just keep in mind they aren't considered inter-changeable in most recipes"

Thanks Dave. That's what I was worried about since I'm loosely basing this experiment on a marmalade recipe that doesn't call for either. I have both types in my cabinet, but powdered it is! I've never had a problem with powdered pectin setting up before, besides one batch of pineapple Ghost pepper jam a few years ago. I've heard that might be because of some particular enzyme found in pineapple (?). Hopefully it's not in clementines too ;)

Anyway, here we go. Fingers crossed.....

I've used both and sometimes I use none and I usually get pretty good results. The only recipe I use the liquid pectin in is the Habanero Gold, everything else gets powdered. And, like Dave, I like the low-sugar pectin, some jams are just too sweet for me and I like to be able to cut the sugar down.

Nope, Mike, I'm definitely afraid. My husband is the pepper eater in the family, the only "heat" I eat is mild salsa and that habanero gold. On a bagel. With lots of cream cheese, LOL, or on top of a savory cheesecake, with some crackers.

Annie

It came out pretty darn good! Thanks for your help, guys and gals! I removed as much pith as I could (boy, that's time consuming!), and there's only a hint of bitterness; but definitely not off-putting.

•5 cups chopped oranges (juice reserved)

•1 additional cup of OJ (added 1/4 cup at a time while simmering to soften the fruit- I cooked it down for about an hour)

•1 superhot pepper (Yellow "7 Pot Infinity")

•2 teaspoons bottled lemon juice

•4 cups granulated white sugar

•4 TBSP powdered pectin

(Yielded 6 half pints, plus a little more to snack on)

It had no problems setting up, though the texture isn't perfect (still pretty "stringy" because of the pith). Overall? Not bad, not bad at all! I'd definitely make it again. Barely any bitter notes at all (which I was a little worried about). "Mrs. USMC" also approves ;)

Thanks again for the help, everyone! You guys are great (That's a Mixed Berry recipe on the right)

Glad it turned out so well. Thanks for the follow-up info too. You peaked the wife's interest in it. I'm with Annie on the hot peppers. The wife is the hot pepper lover in our house. ;-)

Sure wish someone could invent a good pith removing tool. One of those saw-tooth edged potato peelers is the best I've been able to come up with.

Dave