Pineapple Green Chile Marmalade

1. 1

   Scrub lemons. Cut a 1/4-inch slice off each end

2. 2

   of each lemon and discard these end pieces. Slice

3. 3

   lemons crosswise as thinly as possible, removing

4. 4

   any seeds.

5. 5

   Combine carrots, green chile, pineapple

6. 6

   in juice, and lemon slices in an 8-quart non-stick

7. 7

   pan. Stir in orange juice. Bring mixture to a boil

8. 8

   over medium heat; reduce heat and simmer 20

9. 9

   minutes, stirring occasionally. Do not cover the

10. 10

    pan while simmering.

11. 11

    Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip a

12. 12

    candy thermometer to the side of the pan, making sure the bulb is completely submerged. Boil the marmalade until thick and the temperature reaches 218u00b0F (adjust for elevation as needed), stirring often at the beginning and constantly toward the end of the cooking period to prevent sticking and burning. Remove from heat.

13. 13

    Ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Attach

14. 14

    two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

* Per serving · 4 servings · Values may vary.

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