Zucchini Marmalade

Zucchini Marmalade
Sam Jones/Quinn Brein

Ingredients

2 pounds zucchini, washed and grated
1 teaspoon grated lemon peel
juice from 1/2 lemon
1 can (13 ounces) crushed pineapple, drained
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar
2 tablespoons finely chopped crystallized ginger
melted paraffin, to seal jars

Instructions

Put zucchini into a large kettle and add lemon peel, lemon juice, and pineapple. Bring ingredients to a boil over high heat. Lower heat and continue to simmer, uncovered, until zucchini is tender. Add pectin. Bring to a boil again, and stir in the sugar and ginger. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. Stir for 5 minutes to prevent zucchini from floating. Ladle into sterilized jars, seal, and process in a hot water bath for 5 minutes.

Yield: 

Makes 6 pints.

Reader Comments

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Pariffin is not safe for canning purposes

The National Center for Home Food Preservation has long determined that sealing jars with paraffin is not considered safe. If you provide a canning recipe it should list safe canning methods which would be to submerge the jars in a waterbath and process them as dictated by NCHF.

sealing jars with paraffin

I am a senior and grew up with lots of things sealed with paraffin from things canned from my grandmothers farm. I am still kicking and healthy. Not sure why this would not be safe unless the paraffin is not the same as it used to be.

how to make zucchini marmalade

Hi, Desiree. Thanks for your feedback. This recipe comes from our archives and dates back prior to the 1970s, hence the paraffin. We have updated the recipe with information for processing in a water bath.