Chili Zucchini Marmalade

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

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)

Recipe

• 1 remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.
• 2 remove 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 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 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 meanwhile have the water bath ready and prepare the jars and lids for canning.
• 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 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 label and store. use within one year.