Best Zucchini Orange Marmalade Recipes

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TANGY ZUCCHINI MARMALADE



Tangy Zucchini Marmalade image

Everyone has too much zucchini in the summer. Here is another way to use it. A good friend gave this recipe to me along with some zucchini and it was yummy. It has no pectin in it, but uses jello.

Provided by Mimi in Maine

Categories     Low Protein

Time 50m

Yield 3-4 pints

Number Of Ingredients 6

5 cups sugar
5 cups zucchini (grated and well packed)
2 oranges (ground, rind and all)
1 (6 ounce) can frozen orange juice concentrate
1 tablespoon lemon juice
1 (6 ounce) package orange Jell-O

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.

Nutrition Facts : Calories 1694.5, Fat 0.6, SaturatedFat 0.1, Sodium 287.3, Carbohydrate 429.4, Fiber 5, Sugar 420.3, Protein 9.5

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

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.

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