Best Tangy Zucchini Marmalade Recipes

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GINGERED ZUCCHINI MARMALADE



Gingered Zucchini Marmalade image

Make and share this Gingered Zucchini Marmalade recipe from Food.com.

Provided by Chef mariajane

Categories     < 30 Mins

Time 30m

Yield 4-5 1/2 pint jars

Number Of Ingredients 6

5 cups shredded zucchini (about 4 medium)
2 oranges (thoroughly washed)
2 lemons (thoroughly washed)
2 -3 inches gingerroot, peeled and grated
1 tart apple, cored and shredded (Gravenstein is good)
4 cups granulated sugar

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.

Nutrition Facts : Calories 858.3, Fat 0.6, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 223.4, Fiber 6.6, Sugar 212.2, Protein 3.2

ZUCCHINI MARMALADE



Zucchini Marmalade image

This simple zucchini marmalade is a delicious way to preserve zucchini. Skip the other zucchini canning recipes and put up something the whole family will love!

Provided by Ashley Adamant

Time 1h

Number Of Ingredients 5

2 cups shredded zucchini
2 lemons
2 cups water
2 cups sugar
2" piece of fresh ginger

Steps:

  • Prepare jars and a water bath canner (if canning).
  • Use a sharp paring knife to peel off the outside of the lemon peel. Just the yellow part, leaving the white pith behind, but saving it for the next step. Slice the lemon zest/peel pieces into thin strips.
  • Juice the lemons, saving the seeds to the side, but keeping as much pulp as possible with the juice. Dice the white pith from the lemons as well, but keep all the parts separate.
  • Take the lemon seeds and diced up white pith and place them in 2 cups water in a jam pot. Simmer on low heat for about 30 minutes. (The volume will reduce dramatically, but be careful not to let it boil dry. During the simmer, the water will thicken as it extracts pectin from the citrus seeds and pith. In the end, you should have roughly 1/2 cup thickened gel.)
  • Remove pith and seeds with a slotted spoon, leaving just the roughly 1/2 cup pectin water in the jam pot.
  • Add in all the lemon juice, pulp, and zest strips. At this point, all the lemon should have been incorporated into the recipe, but the seeds and pith do not remain in the final zucchini jam.
  • Add in the sugar, minced ginger, and zucchini. (If you'd like a milder jam, use less ginger or omit it altogether.)
  • Turn the heat up to high and boil rapidly for about 10 minutes until the mixture reaches gel stage (220 degrees F). Test the mixture with a digital thermometer, or on a plate that's been chilled in the freezer.
  • Pour the finished zucchini marmalade into canning jars leaving 1/4 inch headspace.
  • Cap with 2 part canning lids and either store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes.

ZUCCHINI MARMALADE



Zucchini Marmalade image

This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea.

Provided by Iron Bloomers

Categories     Pineapple

Time 50m

Yield 6 1/2 pints, 6 serving(s)

Number Of Ingredients 6

6 cups peeled grated fine zucchini
6 cups sugar
2 tablespoons lemon juice
1 (20 ounce) can crushed pineapple, drained well
1 cup water
1 (3 ounce) box apricot Jell-O

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.

Nutrition Facts : Calories 905.8, Fat 0.3, SaturatedFat 0.1, Sodium 80.2, Carbohydrate 232.2, Fiber 2.1, Sugar 227.9, Protein 3

LIME-ZUCCHINI MARMALADE



Lime-Zucchini Marmalade image

looks interesting:)

Provided by Becky Tank

Categories     Jams & Jellies

Number Of Ingredients 6

4 c shredded zucchini
1 c water
1/2 c fresh lime juice
1 pkg powdered pectin ( 1.75oz)
5 c sugar
3 Tbsp lime zest

Steps:

  • 1. Combine first 3 ingredients in a dutch oven or large wide pot. Bring to a boil; Reduce heat, and simmer 10 minutes. Add pectin; stir well. bring to a boil; stir in sugar and zest. Bring to a full rolling boil; boil 2 full minutes, stirring constantly. Remove from heat; stir 5 minutes.
  • 2. Quickly pour into sterilized jars, leaving 1/4 inch headspace; wipe rims and adjust two piece caps. Process 10 minutes in a boiling-water bath.

ZUCCHINI ORANGE MARMALADE



Zucchini Orange Marmalade image

Looking for a way to use up all the Zucchini . This is a very easy recipe and really tasty. My husband even liked and he usually don,t want to taste anything with Zucchini in it.

Provided by DotM7037

Categories     Breakfast

Time 31m

Yield 3 pints

Number Of Ingredients 4

5 cups shredded zucchini (unpeeled)
2 oranges, rind and all finely chopped
2 tablespoons lemon juice
5 cups sugar

Steps:

  • Mix ingredients and bring to a boil.
  • Boil rapidly stirring for 20 minutes.
  • Add 1/2 bottle certo and boil again for 1 minute.
  • Skim if necessary and pour into jars.

CHILI ZUCCHINI MARMALADE



Chili Zucchini Marmalade image

This unique marmalade is spicy good. Using an overabundance of home grown zucchini and hot peppers. Orange and chili do complement each other and work great in this. Serve on cream cheese with crackers or glaze chicken, salmon, or ribs at the end of cooking with the marmalade. using a food processor to shred the zucchini and apples is an easy way to go.

Provided by Rita1652

Categories     Lemon

Time 2h30m

Yield 5 8 ounce jars

Number Of Ingredients 8

3 oranges
2 lemons
1 inch piece gingerroot, sliced
4 cups shredded zucchini (peeled and seeds removed)
2 granny smith apples, peeled, cord and diced
5 cups sugar
2 ghost fresh chili peppers, minced (use gloves HOT!)
2 -4 calendula flowers, optional for color (optional) or 2 -4 drops yellow food coloring (optional)

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.

HARRY'S ZUCCHINI GINGER MARMALADE



Harry's Zucchini Ginger Marmalade image

This is my brother Harry's recipe (except for the addition of the ginger) and it is great flavored marmalade for toast or glaze a chicken with it. Economical and very tasty.If you don't like ginger leave it out this how his original recipe was. Harry's a good cook so trust me this is a great spread.

Provided by Bergy

Categories     Fruit

Time 1h30m

Yield 8 Pints

Number Of Ingredients 7

8 cups zucchini, peeled and shredded (or put through coarse disk on a Meat grinder)
8 cups sugar
3 lemons
3 oranges
1 lime
1 large apprx 1 cup gingerroot, peeled, chopped into 1/4'"pieces ( use more or less ginger)
2 envelopes gelatin

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.

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