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zucchini marmalade

Zucchini Carrot Ginger Marmalade

  • Author: Patty@bookscookslooks.com
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 min
  • Total Time: 2 hours 30 minutes
  • Yield: 4+ pints 1x
  • Category: canning
  • Method: Water Bath
  • Cuisine: American

Description

A not too sweet marmalade with a surprising ingredient – zucchini!


Ingredients

Scale
  • 8 cups grated zucchini, preferably organic
  • 2 cups grated carrot, preferably organic
  • 4 oranges, preferably organic
  • 2 lemons, preferably organic
  • 2 apples, preferably organic
  • 8 cups granulated sugar
  • 2 3″ pieces of ginger root, preferably organic, peeled and cut into pieces

Instructions

  • Wash the oranges, lemons and apples.
  • Using a sharp knife or a vegetable peeler, carefully cut the peel off of the lemons and oranges being sure to not get any of the white pith.
  • Thinly slice the peels and set aside.
  • Cut the remaining pith and peel off of the lemons and oranges and save. Remove the fruit and cut into small pieces.
  • Take the pith, peel and cut ginger and put into cheesecloth and tie closed
  • Core the apple and be sure to remove all of the seeds. Shred in food processor or with a grater.
  • Add the zucchini, carrot, orange and lemon pieces, cheesecloth filled package and peel to a large, non reactive pot.
  • Add the sugar.
  • Heat over medium high heat until it comes to a boil. Reduce to a simmer and let cook for about 45 minutes until thickened.
  • While the marmalade is cooking prepare your jars and canner, Heat the jars in the canner and keep warm until ready to fill. Then remove from the canner.
  • When the marmalade is ready remove the cheesecloth bundle and set aside.
  • Heat the lids in preparation for processing and have the bands handy.
  • Fill each jar with marmalade leaving 1/2″ headspace.
  • Use a non reactive spatula to help the marmalade settle in the jar. If necessary add or remove some to maintain the appropriate volume.
  • Wipe the rim with a damp, clean cloth.
  • Place the lid on the jar and twist the band fingertip tight.
  • Process pint jars for 20 minutes (25 minutes over 3,000 ft)
  • When done, remove from heat and let sit in the canner for 5 minutes then remove to cool. Let sit 24 hours before you remove the band and store.

Notes

the cook down time is dependent upon how juicy your fruits are. It could take longer

Keywords: zucchini carrot ginger marmalade, zucchini, marmalade