Zucchini Marmalade Recipes

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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

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.

ZUCCHINI JELLY



Zucchini Jelly image

This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.

Provided by TYSGRANNY

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 45m

Yield 192

Number Of Ingredients 5

6 cups peeled, seeded, and shredded zucchini
6 cups white sugar
1 (15.25 ounce) can crushed pineapple, drained
½ cup lemon juice
1 (6 ounce) package strawberry flavored Jell-O® mix

Steps:

  • Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
  • Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g

ZUCCHINI PEACH JELLY



Zucchini Peach Jelly image

I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. -Ruth Glick, Dalton, Ohio

Provided by Taste of Home

Time 20m

Yield 7-1/2 pints.

Number Of Ingredients 5

6 cups shredded peeled zucchini (about 4 medium)
6 cups sugar
2 tablespoons lemon juice
1 can (8 ounces) crushed pineapple with juice
2 packages (3 ounces each) peach or orange gelatin

Steps:

  • In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil 10 minutes. , Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

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