Lime Zucchini Marmalade Recipes

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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.

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

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

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