Zucchini Marmalade
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
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.
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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.