This marmalade is tangy and rich with the flavors of citrus and spice. Enjoy it on toast, bagels or crackers, by itself or with cream cheese or a soft goat cheese. It also makes a dandy spread over pork or lamb.
2fresh jalapeno chili peppersminced, and seeds removed
4nasturtium flowersshredded - optional for color
With a vegetable peeler, remove colored peel from oranges, then slice the peel thinly and place in a large pan.
With a sharp knife, cut away the remaining peel and white pith from the oranges and lemons. Tie pith, lemon peel, gingerroot, cinnamon and cloves in a large piece of cheesecloth, and knot into a spice bag. Add to the saucepan.
Add the grated zucchini, apple and sugar to the pan. Chop orange and lemon pulp and add to other ingredients in the pan.
Bring the mixture to a boil over medium-high heat, stirring until sugar dissolves. If the mixture is foaming, 1/2 teaspoon butter or margarine may be added. Stir frequently, and boil uncovered until the mixture reaches gel stage, about 45 - 50 minutes.
Remove from heat and skim foam. Quickly ladle hot marmalade into hot, sterilized jars, leaving ¼” of headspace. Using a non-metallic utensil, remove any air bubbles and adjust headspace if needed. Wipe jar rim clean and place a hot lid on the clean jar rim. Screw down with the band, and tighten only to fingertip tight. Place the filled jars on the rack in canner.
Ensure all jars are covered by at least one inch of water. Place the lid on the canner and bring to a full rolling boil, then begin to count for processing time. Process for 10 minutes at altitudes up to 1000 feet.
When processing is complete, turn off heat and remove canner lid. Wait 5 minutes, then remove jars with tongs, placing them where they can cool. Cool upright, undisturbed for 24 hours, and don’t retighten the bands.
When cool, check the jar seals. A sealed jar with have a downward curve in the lid and is stable when pressed. Label and store jars in a cool, dark place and use within one year.
Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.