MAIN DISHES

Be it known that I, John L. Mason...have invented new and useful Improvements in the Necks of Bottles, Jars &c., Especially such as intended to be air and water tight, such as are used for sweetmeats.
John L. Mason's patent file

Habanero Jelly
Blood Orange Marmalade

Habanero Jelly

Yields: 7 half-pint jars

3 large fleshy orange bell peppers
5 to 10 ripe habanero peppers
1 1/2 cups distilled white vinegar
7 cups sugar
9 fl oz liquid fruit pectin (Certo or equivalent)

Remove stems, seeds and membranes from all peppers (use gloves
when handling the habaneros...yes... seriously... USE GLOVES!). Put
peppers and the vinegar in a blender and process until smooth.
Combine pepper-vinegar puree and all the sugar in a non-corrosive
pan. Bring to a boil, reduce heat to a simmer, and cook for twenty
(20) minutes. Remove from heat and strain through cheesecloth into
another pan. Add pectin and bring to a full rolling boil while stirring.
Boil about one minute, remove from heat and ladle into sterile jars.

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Blood Orange Marmalade

Total time 1 hour 10 minutes, plus overnight standing time

Servings: Makes 2 half pint jars

Note: This recipe is for a small batch of marmalade made without a
hot-water bath, so the finished jars should be refrigerated.

6 blood oranges (may vary, to make 1.5 C peel and 2 C. pulp)
1.5 C. water
2-2.5 C. sugar

1. Wash the oranges. Remove the outer peel with a vegetable
peeler and cut it into thin slivers. You should have 1.5 C. sliced peel.

2. Cut away the white pith from the outside of the oranges. Cut the
oranges into quarters, remove any seeds, then cut in to half inch
pieces. You should have about 2 C. of oranges.

3. Combine with the water in a 4 quart sauce pan. Simmer 5
minutes. Cover and refrigerate 12-18 hours.

4. Measure the mixture to calculate the amount of sugar needed.
Add 3/4 C. sugar for each C. of fruit.

5. Bring the mixture to a summer and cook over medium heat to the
jelly point (220 degrees), about 35-45 minutes. Stir occasionally to
prevent sticking.

6. Remove the marmalade from heat and skim off any foam. Ladle
into clean hot jelly jars filling to 1/2 inch from the top. Wipe the rims
and seal. Cool. Refrigerate.

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