Lemon Ginger Zucchini Marmalade
Here is the recipe which now is part of my special section in the pantry – “Foods you hate to love”
- 3 pc. lemons
- 1 pc. medium orange
- 2 1/2 cups water
- 1/2 cup chopped fresh peeled ginger root (I used 1/3 cup chopped crystallized ginger)
- 1 cup shredded zucchini
- 4 1/2 cups granulated sugar (I used all the sugar so I wouldn’t have so much pucker action)
Remove the thin outer rind from lemons and orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Place in a large stainless steel or saucepan.
Remove the remaining white pith in large pieces and add to saucepan. Stir in water and ginger root.
Bring to a boil over high heat, cover, reduce heat and boil gently for 25 minutes.
Using tongs remove and discard white rind.
Finely chop fruit pulp in a food processor or blender.
Add pulp and zucchini to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
Add sugar to fruit mixture. Return to a boil* and boil rapidly uncovered, until mixture will form a gel**, about 30 minutes, stirring frequently.
Ladle into sterilized jars, remove excess air and fill to ¼” headspace.
Wipe rims and add hot lids and rings. Process the jars for 10 minutes in a water bath at a full boil.
Makes about 4 1/2 cups
* (If you want to skip the gel point and not cook it down for another 30 minutes you can add 3 T. of Ball flex batch pectin now and return to a boil for one minute. After the minute proceed to ladling.)
**For the gel; I used the freezer plate test method. (Located on the front of the website toward the bottom right for directions)