Zucchini Marmalade

Zucchini Marmalade
Sam Jones/Quinn Brein


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


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.


Makes 6 half-pints.


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Zucchini Marmalade

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

Zucchini Marmalade recipe

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.

how to make zucchini marmalade

The Editors's picture

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.