What’s a boy to do with left over pineapple from a luau and fresh anaheim green chiles from his garden? Make marmelade!! I found this recipe on line after googling “pineapple”, “green chile”, and “recipe”. Magic…
Suggestion – bring some cream cheese to room temperature. Shape it into a round, with a dimple in the top and spoon some of this marmalade over the top. Serve with crackers for a delicious appetizer!!
- Scrub lemons. Cut a 1/4-inch slice off each end of each lemon and discard these end pieces. Slice lemons crosswise as thinly as possible, removingany seeds.
- Combine carrots, green chile, pineapple in juice, and lemon slices in an 8-quart non-stick pan. Stir in orange juice. Bring mixture to a boil over medium heat; reduce heat and simmer 20 minutes, stirring occasionally. Do not cover the pan while simmering.
- Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip candy thermometer to the side of the pan, making sure the bulb is completely submerged. Boil the marmalade until thick and the temperature reaches 218°F (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.
- Ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary