Forktionary

Chili Zucchini Marmalade Recipe

Ignite your taste buds with this unique and spicy Chili Zucchini Marmalade! Made with an abundance of zucchini and fiery chili peppers, this recipe cleverly combines sweet oranges and zesty lemons for an unexpected flavor explosion. The vibrant marmalade is perfect served on cream cheese and crackers, or as a gourmet glaze for chicken, salmon, or ribs. Using a food processor to quickly shred the zucchini and apples makes prep a breeze. Get ready for a flavor adventure!

Prep Time 30 mins
Cook Time 150 mins
Calories 871.4 kcal
Protein 5g
Rating 2.5 (2 Reviews)
Chili Zucchini Marmalade 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chili Zucchini Marmalade

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How to Make Chili Zucchini Marmalade

  1. Zest one orange using a vegetable peeler. Finely slice the zest and place it in a large, heavy-bottom stainless steel pot.
  2. Remove the white pith from one orange and one lemon. Peel both fruits completely, removing all pith.
  3. Place the orange and lemon peels, along with 1-inch piece of peeled fresh ginger root, in a cheesecloth bag.
  4. Tie the cheesecloth bag securely and place it in the pot.
  5. Segment the remaining oranges and lemons over the pot, allowing the segments to drop into the pot. Discard the membranes and seeds.
  6. Squeeze any remaining juice from the orange and lemon segments into the pot.
  7. Add the remaining ingredients (see below) to the pot.
  8. Bring the mixture to a boil over medium-high heat, stirring constantly to dissolve the sugar.
  9. Increase the heat to high and boil hard, stirring frequently, until the mixture reaches the jell stage (approximately 1 hour – test for setting point using a chilled plate).
  10. Remove the spice bag from the pot and squeeze the remaining liquid into the marmalade using a strainer. Discard the bag.
  11. Skim off any foam from the surface of the marmalade.
  12. While the marmalade cooks, prepare a boiling water bath and sterilize your canning jars and lids.
  13. Ladle the hot marmalade into the sterilized jars, leaving 1/4 inch of headspace.
  14. Remove any air bubbles by gently running a non-metallic utensil around the inside of the jars.
  15. Wipe the jar rims clean, place the lids on, and tighten the bands to fingertip tightness.
  16. Carefully place the filled jars in the boiling water bath, ensuring they are fully submerged. Cover the pot.
  17. Process in the boiling water bath for 10 minutes.
  18. Turn off the heat and let the jars sit in the water bath for 5 minutes.
  19. Carefully remove the jars from the water bath and place them in a draft-free area to cool completely.
  20. Once cool, check the seals. Label and store in a cool, dark place. Use within one year.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

862g

Fat

0g

Carbs

75g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Sweets & Sides Salmon Recipes American Vegetarian Gluten Free

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Jams And Preserves Canning Condiments Etc Fruit Vegetables Summer Vegan Vegetarian Food Processor Blender Stove Top Dietary Gifts Spicy Seasonal Citrus Lemon Oranges Squash Taste Mood Sweet Equipment Small Appliance Technique Water Bath 4 Hours Or Less