Name: Zucchini Marmalade
Yield: Makes 6 half-pints.
Cuisine: Pickles and Preserves
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

Share:

Rate this Recipe:

This Zucchini Marmalade, with a slight hint of lemon and ginger, will disappear when served with warm scones. A great way to use up your bumper crop of zucchini!

Sam Jones/Quinn Brein

Photo Credit:

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

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 water bath canner for 10 minutes.