Tangy Zucchini Marmalade Food

CHILI ZUCCHINI MARMALADE

Steps:

• Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.
• Remove white pith from oranges and peel and pith from lemons. Place in cheese cloth along with ginger root.Tie cloth and place in the pot.
• Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.
• Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.
• Meanwhile have the water bath ready and prepare the jars and lids for canning.
• Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.
• Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.
• Label and store. use within one year.

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.

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.