Zucchinimarmalade Recipes

GINGERED ZUCCHINI MARMALADE

Steps:

• Have 4 or 5 washed half-pint jars, kept ready on a try in a warm oven.
• Place shreded zucchini in a large, heavy-bottomed stainless steel saucepan or kettle. Use a zester to remove just the colored 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 apples an 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 for 10 minutes.

ZUCCHINI MARMALADE

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.

TANGY ZUCCHINI MARMALADE

Steps:

• Combine everything but the jello in a pot.
• Boil for 10 minutes.
• Add the orange jello and stir well.
• Put in hot, STERILE jars and top with wax.

ZUCCHINI ORANGE MARMALADE

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.