• 2 medium lemons
• 2 cups pineapple, canned crushed in juice
• 2 cups carrots, shredded
• 2 cups green chili peppers, frozen chopped, thawed and drained (mild, medium, or hot)
• 1 cup orange juice
• 6 cups granulated sugar

Directions:

1.  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.
2. 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.
3. 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.
4. 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