Best Harrys Zucchini Ginger Marmalade Recipes

GINGERED ZUCCHINI MARMALADE

Steps:

• Have 4 or 5 washed half-pint jars, kept ready on a try in a warm oven.
• Place shreded zucchini in a large, heavy-bottomed stainless steel saucepan or kettle. Use a zester to remove just the colored peel from oranges; stir into zucchini in pot. Use a peeler or sharp knife to remove white pith and remaining peel from oranges and lemons; tie in a large gauze bag. Tie grated ginger in a separate gauze bag.
• Finely chop oranges, lemons and apples an stir into the pot, Place pot over medium-high heat. Add sugar, stirring until sugar dissolves and mixture is boiling. Add gauze bags to the mixture. Reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes, or until marmalade reaches desired consistency. Discard seasoning bags. Ladle into hot jars and process in a boiling water canner for 10 minutes.

HARRY'S ZUCCHINI GINGER MARMALADE

Steps:

• Squeeze the juice from the fruit then shred the peels, remove the pith from peel before shredding Put all the ingredients, including juice into a large pot, sprinkle in the gelatin
• Bring to a boil and simmer for at least an hour.
• Ladle into sterilized pint jars.
• Seal, if not sealed water bath for 10 minutes.

LEMON GINGER MARMALADE

Steps:

• Prepare canner, jars, and lids.
• Measure sugar and set aside.
• Using a vegetable peeler, remove yellow lemon peel in long strips. Cut strips into thin slices. Reserve fruit.
• In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
• Using a sharp knife, cut white pith from lemons. Working over a large bowl to catch juice, use sharp knife to separate lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Discard membrane and seeds.
• Measure 1 cup lemon segments and juice. Add to softened lemon peel with gingerroot. Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
• Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

TANGY ZUCCHINI MARMALADE

Steps:

• Combine everything but the jello in a pot.
• Boil for 10 minutes.
• Add the orange jello and stir well.
• Put in hot, STERILE jars and top with wax.

ZUCCHINI MARMALADE

Steps:

• In a saucepan place zucchini and water, bring to a boil and boil 10 minutes.
• Add sugar, lemon juice and pineapple.
• Cook 10 minutes.
• Stir in apricot Jello and cook 10 minutes.
• Pour into hot, sterile pint jars and adjust lids.
• Cool completely.

CHILI ZUCCHINI MARMALADE

Steps:

• Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.
• Remove white pith from oranges and peel and pith from lemons. Place in cheese cloth along with ginger root.Tie cloth and place in the pot.
• Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.
• Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.
• Meanwhile have the water bath ready and prepare the jars and lids for canning.
• Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.
• Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.
• Label and store. use within one year.