Best Zucchini Marmalade Recipes

ZUCCHINI ORANGE MARMALADE

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.

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.

LIME-ZUCCHINI MARMALADE

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.

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.

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.

ZUCCHINI BUTTER OR MARMALADE (YOU CHOOSE)

Steps:

• Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
• In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. Enjoy on toast, or as a side dish! Keeps well and can be stored in the refrigerator for about a month. One of my friends used red onion and garlic. She said it was fantastic!