Sauces, Jams, Relishes etc.

Save Money & Gain Flavor

The product in this picture is called “Ma Made”. (available on  It is a can of Seville Oranges that, when added to sugar and water, makes several jars of exceptional  marmalade. Ma Made usually sells for $11- $16  and you will get about 8 jars like the plaid top ones.  This marmalade is the same as “Dundee” etc. which costs about $5 a jar.  You can play “Downton Abbey” when you serve it with your toasted crumpets.

You will notice in the picture that there are peppers inside the upside down jar. These were added as the marmalade was setting (becoming jelled). The heat of the marmalade brought out the heat of the peppers, creating a sweet spicy jelly that can be served by itself or used by spoonfulls to create interesting sauces.  That said,  following is one of my favorite hot sauces using “Ma Made” marmalade.  You can substitiute most jams except grape and strawberry for the marmalade.


Not for the Faint of Heart


  • 1 large sauce pan
  • 1 slotted spoon
  • 1 pair of latex gloves — the pepper oils can burn
  • 1 face mask (seriously because the peppers give off extremely potent vapors)
  • 1 or more sterilized bottles or jars with covers for storing the hot sauce (boil jars and lids – remove with tongs when ready)
  • 1 electric hand chopper (see Equipment Page “Things that mix” for picture of the Braun Model)



1 jar of marmalade approximately 1 1/2 cups —size pictured above

1/2 cup cider vinegar

1 small onion chopped roughly

5 cloves of garlic peeled and chopped

1 cup water

1 1/2 cup of assorted hot peppers (Habanero, Thai, Scotch Bonnet) chopped roughly in a ventilated area using latex gloves

2 tbs sesame oil

1 tbs brown mustard seeds

1 tbs cardamon seeds

1 tsp salt


  • In the sauce pan, brown the onions and garlic  in the sesame oil over a moderate heat
  • Add the dry spices and cook briefly, mixing them with garlic and onions
  • Add the vinegar  and water and combine
  • Add the peppers and cook over a moderate heat stirring with a slotted spoon until they soften (be careful of inhaling the fumes)
  • Remove pan from the stove and let it cool for a few minutes
  • Insert the hand chopper in the pepper sauce and pulverize all the ingredients (fumes are still a hazzardRemember to keep the mixer below the surface of the liquid. 
  • Wearing latex gloves ladle the mixture into jars that have been sterilixed and put on the caps tightening them securely

 If you have used the hottest peppers this sauce will have a sweet and sour burn.  It must be used sparingly.  The slighest amount (1/2 tsp) added to shrimp gumbo really makes this dish fly.