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Zucchini Marmalade

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 6 half-pints.
Category
Pickles and Preserves
Course
Breakfast & Brunches
Preparation Method
Boil
Simmer
Sources
Old Farmer's Almanac
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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.

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
  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.
About The Author

The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Susan (not verified)

2 years 4 months ago

I wish the recipe were more specific with a couple of the ingredients. How many cups of grated zucchini? How much lemon juice? We are not supposed go too far afield in canning recipes. I just took it out of the water bath -- I hope it sets up.

Lynn (not verified)

3 years 3 months ago

Followed recipe precisely. I've made lots different kinds of jams, jellies and marmalades with many types of fruits, tea, even garlic, and know it's important to do so.

This was nothing special in terms of taste and it didn't set, either, first time that's ever happened to me.
IF it was delicious, I wouldn't mind so much, you can still use runny marmalade for other things like ice cream topping, but it's just not all that good. Much more effort than it's worth. Will be looking for other uses for my bumper crop of zucchini.

patsy hairell (not verified)

3 years 5 months ago

Where do I find the crystallized ginger, produce or shelf? Thanks

Susan (not verified)

2 years 4 months ago

I find it either with baking supplies or in the Asian cuisine section.

Mary Lou (not verified)

4 years 3 months ago

A correction. This recipe yields 6 half [jelly jars] pints, not pints. Also a clarification please. I assumed the 2# of zucchini called for was fresh before grating and seeds removed. Was that correct? Also you did not specify whether to squeeze excess moisture out. I did because I normally do, but it was very dry in the initial cook stage before adding the sugar.

Hi, Mary Lou. Thanks for your advice about the yield. As for the squeezing and seed removal of the zucchini, that is not necessary here. The liquid is a good thing for this recipe.