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Gingered Zucchini Marmalade

Ingredients

5 cups (1.25 L) shredded zucchini (about 4 medium)
2 oranges, thoroughly washed
2 lemons, thoroughly washed
2 to 3 inches (5 to 7 cm) ginger root, peeled and grated
1 tart apple (Gravenstein is good), cored and shredded
4 cups (1 L) granulated sugar
Have 4 or 5 washed, half-pint (250 mL) jars, kept ready on a tray in a warm oven.

Directions

Place shredded zucchini in a large, heavy-bottomed stainless steel saucepan or kettle. Use a zester to remove just the coloured 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 apple and 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.

Makes 4 half-pint (250 mL) jars.

Gingered Zucchini Marmalade

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