Zucchini Butter Or Marmalade You Choose Recipes

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

Ingredients

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.

MARMALADE BUTTER

Marmalade Butter image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1/2 pound unsalted butter, at room temperature
1 cup good orange marmalade

Steps:

Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

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

Ingredients

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 BUTTER OR MARMALADE (YOU CHOOSE)

Zucchini Butter or Marmalade (you choose) image

It takes a little time on the stove otherwise it is quite simple. Just a couple of ingredients slowly cooked in olive oil until jammy and buttery. Delicious on toast or sandwiches. AND it's something else to do with ZUCCHINI!!

Provided by Pam Stewart @gigi2six

Categories Vegetable Appetizers

Number Of Ingredients 4

Ingredients

2 pound(s) zucchini
1/4 cup(s) olive oil or butter if you'd rather
2 - minced shallots or cloves garlic or combination of both
- salt and pepper to taste

Steps:

Coarsely grate the zucchini. Let it drain in a colander for 3 to 4 minutes or until you are ready to begin cooking. To hasten cooking time, squeeze the water out of the zucchini by wringing it in a clean cloth towel.
In a deep skillet, heat the olive oil/butter. Sauté the shallots briefly. Add the zucchini and toss. Cook and stir over medium to medium-high heat until the zucchini reaches a spreadable consistency. If you scorch the bottom, turn the flame down! (And scrape those delicious bits into the marmalade for added flavor.) The zucchini will hold its bright green color and slowly caramelize into a nice vegetable jam. Enjoy on toast, or as a side dish! Keeps well and can be stored in the refrigerator for about a month. One of my friends used red onion and garlic. She said it was fantastic!

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