Chili Zucchini Marmalade

1. 1

   Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Meanwhile have the water bath ready and prepare the jars and lids for canning.

6. 6

   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.

7. 7

   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.

8. 8

   Label and store. use within one year.

* Per serving · 4 servings · Values may vary.

No additional tips available.