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Zucchini Marmalade Recipe

Description:  Try Zucchini Marmalade on toast, English muffins, rye toast, bagels, or almost any toasted homemade bread. This recipe makes five half pints, enough to give some out to family and friends. 

Yield: 5 half pints


Ingredients:

  • 2 pounds zucchini squash

  • juice of 2 lemons

  • 1 teaspoon grated lemon peel

  • 1 (13 1/2oz.) can crushed pineapple, drained

  • 1 (1 3/4oz.) package powdered fruit pectin

  • 5 cups sugar

  • 2 Tablespoons finely chopped crystalized ginger


How to Make Zucchini Marmalade:

  1. Peel squash and cut into thin slices.

  2. Measure 6 cups of sliced zucchini, and put into a large kettle.

  3. Add lemon juice, lemon peel, and crushed pineapple.

  4. Bring to a boil.

  5. Lower heat, cover and simmer until squash is tender, but still holds its shape  (about 15 minutes).

  6. Add fruit pectin, and return to a boil.

  7. Stir in sugar and ginger. Continue to boil for 1 to 2 minutes, stirring frequently.

  8. Remove from heat, and skim off foam.

  9. Continue to stir and remove foam for 5 minutes as it begins to cool.

  10. Ladle into hot, sterilized pint jars, and seal with hot paraffin.


More Information:

More of our Recipes

Canning Information and Guidelines

Pumpkin Zucchini Bread - at Pumpkin Nook

Sneak Some Zucchinis on Your Neighbors Porch Day - Now here is a very special day for gardeners with way too much Zucchini!!!



Got a favorite zucchini squash recipe to share? Email it to us. Include your first name, last name (or the first initial of your last name), and where you live. Contribute a recipe now



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