Pineapple Green Chile Marmalade

Buster's friend's Note:

Found this in the New Mexico State University's Cooperative Extension Service Guide E-326 (Home Canned Sweet Spreads Made with Green Chile) http://aces.nmsu.edu/pubs/_e/E-326.pdf Am up to my hips in tomatoes now so the peppers can wait a bit but I did not want to lose this gem. Sounds like it would be marvelous alongside a bit of crispy roast pork belly or high temp roasted duck when the cold rain is pounding down outside.

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Yield: 8 1/2 pints

• 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
2. of each lemon and discard these end pieces. Slice
3. lemons crosswise as thinly as possible, removing
4. any seeds.
5. Combine carrots, green chile, pineapple
6. in juice, and lemon slices in an 8-quart non-stick
7. pan. Stir in orange juice. Bring mixture to a boil
8. over medium heat; reduce heat and simmer 20
9. minutes, stirring occasionally. Do not cover the
10. pan while simmering.
11. Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip a
12. 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.
13. Ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Attach
14. two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.