Rating: 5 stars
1 Ratings
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  • 5 star values: 1

Notes: These jars of marmalade seal without water-bath canning.

Ann Beck, Tuscon, Arizona
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 7 jars; 1 cup each
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 7 clean canning jars (1-cup size), rings, and new lids in a 6- to 8-quart pan. Cover with water and bring to a boil over high heat. Remove from heat; leave in water until ready to use.

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  • Wearing rubber gloves, remove and discard stems and seeds from chilies.

  • Cut off curved tops and bottoms from bell peppers; discard stems and save pieces. Cut off and discard white membranes; save seeds. Slice straight pepper sides into 1/8- by 2 1/2-inch strips.

  • In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2 cup vinegar until a smooth purèe.

  • In an 8- to 10-quart pan over high heat, bring chili purèe, bell pepper seeds and slices, remaining 1 cup vinegar, and sugar to a full, rolling boil, stirring constantly, then boil for exactly 3 minutes.

  • Add pectin to pan. Stirring constantly over high heat, return to a full, rolling boil, then boil for exactly 1 minute.

  • Drain jars, rings, and lids. Ladle chili mixture into hot jars to within 1/8 inch of top. (Let any extra marmalade cool, then serve or chill airtight up to 2 weeks.) Wipe jar rims clean. Cover with hot rings and lids.

  • Protecting hands with pot holders, invert filled jars on a towel for 5 minutes. Turn right side up. Every 5 minutes, turn jars over until marmalade has set and seeds are evenly distributed, 45 to 60 minutes.

  • Let marmalade cool at least 2 more hours. Serve, or store up to 2 years.

  • Nutritional analysis per tablespoon.

Nutrition Facts

47 calories; protein 0.1g; carbohydrates 12g; fiber 0.1g; sodium 0.3mg.
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