Zucchini Marmalade

Photo Credit
Sam Jones/Quinn Brein
The Editors
Makes 6 half-pints.
Preparation Method
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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!

Check out more of our favorite zucchini recipes!

Want to learn how to plant and care for Zucchini? Our Zucchini Growing Guide covers it all.

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
  1. Put zucchini into a large kettle and add lemon peel, lemon juice, and pineapple. 
  2. Bring ingredients to a boil over high heat. Lower heat and continue to simmer, uncovered, until zucchini is tender. 
  3. Add pectin. Bring to a boil again, and stir in the sugar and ginger. Boil hard for 1 minute, stirring constantly. 
  4. Remove from heat and skim off the foam. Stir for 5 minutes to prevent the zucchini from floating. 
  5. Ladle into sterilized jars, seal, and process in a water bath canner for 10 minutes.
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The Almanac Chefs

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