Chili Zucchini Marmalade
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photo by Rita1652
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/11712325/scOnaBv0QOK6QUlgvWRc_john%2520and%2520I%25202.jpg)
![photo by Rita1652](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/38/66/58/picic3zh8.jpg)
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Yields:
-
5 8 ounce jars
ingredients
- 3 oranges
- 2 lemons
- 1 inch piece gingerroot, sliced
- 4 cups shredded zucchini (peeled and seeds removed)
- 2 granny smith apples, peeled, cord and diced
- 5 cups sugar
- 2 ghost fresh chili peppers, minced (use gloves HOT!)
- 2 -4 calendula flowers, optional for color (optional) or 2 -4 drops yellow food coloring (optional)
directions
- Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.
- Remove white pith from oranges and peel and pith from lemons. Place in cheese cloth along with ginger root.Tie cloth and place in the pot.
- Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.
- Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.
- Meanwhile have the water bath ready and prepare the jars and lids for canning.
- Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.
- Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.
- Label and store. use within one year.
Questions & Replies
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Reviews
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey