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chili zucchini marmalade



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  • Carbohydrates: 871.4
  • Fats: 0.0
  • Dietary Fiber: 862.0
  • Minerals: 0.0
  • Proteins: 5.0
  • Vitamins: 0.0
  • Water: 75.0


  1. Remove the orange zest with a vegetable peeler and slice fine
  2. Place into a heavy bottom stainless steel large pot
  3. Remove white pith from oranges and peel and pith from lemons
  4. Place in cheese cloth along with ginger root
  5. Tie cloth and place in the pot
  6. Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds
  7. Squeezing as much juice into the pot
  8. Add the remaining ingredients to the pot
  9. Bring to a boil over medium high heat stirring to dissolve sugar
  10. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage
  11. It took me 1 hour
  12. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade
  13. Discard the bag
  14. Skim off foam
  15. Meanwhile have the water bath ready and prepare the jars and lids for canning
  16. Ladle the marmalade into the jars leaving 1 / 4 inch head space
  17. Remove air bubbles
  18. Wipe rims and place lids on
  19. Place bands on to finger
  20. Place in a boiling water bath and place lid on
  21. Process for 10 minutes
  22. Remove cover to pot and shut of flame
  23. Let sit for 5 minutes
  24. Remove to a draft free spot
  25. Label and store
  26. Use within one year

Step 25

Total Time in Minute 150

Ingredients Count 8

cooking chili zucchini marmalade

See More Relate Photo






Granny smith apples


Fresh chili peppers

Calendula flowers

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