ZUCCHINI CARROT GINGER MARMALADE
A not too sweet marmalade with a surprising ingredient - zucchini!
Provided by [email protected]
Categories canning
Time 2h30m
Number Of Ingredients 7
Steps:
- 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.
ZUCCHINI GINGER JAM
This zucchini jam tastes just like marmalade. The recipe was given to me by my Aunt many years ago, however, I improvised and made it taste even better. For a different flavor you may wish to try using a combination of Jello's, apricot and orange, peach and orange or raspberry and orange. This jam also freezes well.
Provided by William Uncle Bill
Categories Spreads
Time 40m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Use zucchini that is young, about 10 inches long.
- Larger zucchini may also be used.
- Wash zucchini and then cut off both ends of zucchini and discard.
- Cut zucchini into quarters (length wise).
- Remove any soft zucchini meat and seeds from the middle and discard.
- Coarsely shred zucchini and add to a cooking pot.
- Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
- Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
- Remove from heat.
- Add lemon and orange powder; stir well to dissolve.
- Fill jars with a lid and store in refrigerator.
- You may also preserve this jam in glass containers and process in the regular way.
LEMON GINGER ZUCCHINI MARMALADE
Steps:
- 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)
ZUCCHINI PEACH JELLY
I like to use this jelly as a condiment. It's always a conversation piece-everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. -Ruth Glick, Dalton, Ohio
Provided by Taste of Home
Time 20m
Yield 7-1/2 pints.
Number Of Ingredients 5
Steps:
- In a large saucepan or Dutch oven, combine zucchini, sugar, lemon juice and pineapple with juice; bring to a boil. Cook, stirring often, at a full boil 10 minutes. , Remove from heat; stir in gelatin. Spoon into clean jelly jars. Cover and cool. Store in the refrigerator up to 3 weeks.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI MARMALADE
This simple zucchini marmalade is a delicious way to preserve zucchini. Skip the other zucchini canning recipes and put up something the whole family will love!
Provided by Ashley Adamant
Time 1h
Number Of Ingredients 5
Steps:
- Prepare jars and a water bath canner (if canning).
- Use a sharp paring knife to peel off the outside of the lemon peel. Just the yellow part, leaving the white pith behind, but saving it for the next step. Slice the lemon zest/peel pieces into thin strips.
- Juice the lemons, saving the seeds to the side, but keeping as much pulp as possible with the juice. Dice the white pith from the lemons as well, but keep all the parts separate.
- Take the lemon seeds and diced up white pith and place them in 2 cups water in a jam pot. Simmer on low heat for about 30 minutes. (The volume will reduce dramatically, but be careful not to let it boil dry. During the simmer, the water will thicken as it extracts pectin from the citrus seeds and pith. In the end, you should have roughly 1/2 cup thickened gel.)
- Remove pith and seeds with a slotted spoon, leaving just the roughly 1/2 cup pectin water in the jam pot.
- Add in all the lemon juice, pulp, and zest strips. At this point, all the lemon should have been incorporated into the recipe, but the seeds and pith do not remain in the final zucchini jam.
- Add in the sugar, minced ginger, and zucchini. (If you'd like a milder jam, use less ginger or omit it altogether.)
- Turn the heat up to high and boil rapidly for about 10 minutes until the mixture reaches gel stage (220 degrees F). Test the mixture with a digital thermometer, or on a plate that's been chilled in the freezer.
- Pour the finished zucchini marmalade into canning jars leaving 1/4 inch headspace.
- Cap with 2 part canning lids and either store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes.
ZUCCHINI PINEAPPLE JAM
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
ZUCCHINI, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S
I came up with this sweet and spicy jam after picking goodies from my garden and looking at Recipe #95600 which I posted 4 years ago. Had home growing Habaneros so added and what more do I need to say? This would be great served over a grilled chicken or fish.
Provided by Rita1652
Categories Pineapple
Time 50m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Place zucchini, pineapples, habanero`s and crystallized ginger in a food processor and puree.
- Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
- Stirring all the while.
- Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
- Add some red food coloring and more yellow to produce a color to your liking.
- Ladle hot jam into hot jars leaving 1/4 inch head space. (Filling 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.) Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!
HARRY'S ZUCCHINI GINGER MARMALADE
This is my brother Harry's recipe (except for the addition of the ginger) and it is great flavored marmalade for toast or glaze a chicken with it. Economical and very tasty.If you don't like ginger leave it out this how his original recipe was. Harry's a good cook so trust me this is a great spread.
Provided by Bergy
Categories Fruit
Time 1h30m
Yield 8 Pints
Number Of Ingredients 7
Steps:
- Squeeze the juice from the fruit then shred the peels, remove the pith from peel before shredding Put all the ingredients, including juice into a large pot, sprinkle in the gelatin
- Bring to a boil and simmer for at least an hour.
- Ladle into sterilized pint jars.
- Seal, if not sealed water bath for 10 minutes.
ZUCCHINI, PINEAPPLE, GINGER JAM
With all my zucchinis in the garden after make my habanaro jam I did some research and came up with this one.Try this on a grilled tuna steak, grilled chicken, toss some into a salad dressing or spread on some cream cheese.... You can peel and add yellow food coloring for eye appeal. I myself like the nutrition of the skin.
Provided by Rita1652
Categories Pineapple
Time 50m
Yield 4 pint jars
Number Of Ingredients 6
Steps:
- Place zucchini, pineapples, and crystallized ginger in a food processor and puree.
- Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
- Stirring all the while.
- Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
- Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.
- Process in a water bath for 10 minutes.
Nutrition Facts : Calories 1279.5, Fat 0.5, SaturatedFat 0.1, Sodium 257.2, Carbohydrate 325.1, Fiber 3.6, Sugar 317.2, Protein 7.2
GINGER JAM
This is Mark Bittman recipe I found in our local newspaper. This one combines the spark of ginger with the smoky heat of chipotle. It can be used anywhere you would use a chutney. Make a dip, pour over cream cheese, serve with grilled pork or chicken and amazing on a BLT.
Provided by Susie D
Categories Low Protein
Time 1h
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small saucepan.
- Bring to boil. Reduce heat and simmer, stirring occasionally, until very thick, 30-45 minutes.
- Taste and adjust seasonings if needed.
- Refrigerate. Warm to room temp before serving.
Nutrition Facts : Calories 24.1, Fat 0.1, Sodium 6.2, Carbohydrate 6, Fiber 0.2, Sugar 5, Protein 0.2
ZUCCHINI BREAD JAM
This unusual jam recipe has the flavor of classic Zucchini Bread, but in the form of a spreadable jam. You'll love this fun way to preserve the summer harvest. This recipe makes about 6 half pint jars.
Provided by Constance Smith - A Good Life Farm
Categories Jelly and Jams
Time P1DT55m
Number Of Ingredients 8
Steps:
- To begin, combine the shredded zucchini, apple juice, pectin, raisins, lemon juice, cinnamon and nutmeg into a large pot. (I always use an 8 quart, stainless-steel stock pot. Enameled cast iron is also fine. You never want to use aluminum or other reactive metal. That includes the utensils as well.)
- Stir the ingredients together and bring it to a rolling boil over medium high heat. A rolling boil is a boil that can not be stopped by vigorous stirring.
- Add the sugar and again bring it to a rolling boil. Stir continually. Boil for 1 minute and remove it from the heat.
- Ladle the jam into prepared half pint jars. Leave 1/4 inch of head space.
- Remove air bubbles, wipe the rims, and add the lids and rings.
- Place the jars in your hot water bath or steam canner, and process for 15 minutes. (Adjust for elevation.)
- When they are done processing, turn off the heat, and remove the lid to the canner and allow the jars to sit for 5 minutes.
- Carefully remove the jars to a surface that is lined with towels, or a cooling rack - in a place that is draft-free. Leave the jars, undisturbed for 12-24 hours.
- Remove the rings and test the seals.
- Label and store in your pantry.
Nutrition Facts : ServingSize 1 Tb, Calories 49 kcal, Carbohydrate 13 g, Sodium 4 mg, Sugar 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g
ZUCCHINI GINGERBREAD
A moist spicy zucchini bread perfect for the transition from summer to fall.
Provided by Sarah-May
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Spray 2 9x5-inch loaf pans with cooking spray.
- In a large bowl, mix together the brown sugar, molasses, vegetable oil, vanilla yogurt, and eggs until thoroughly combined. Stir in the cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt. Gently mix in the shredded zucchini, and stir in the flour. Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until the loaves are browned and springy to the touch, 50 to 60 minutes. A toothpick inserted into the center of a loaf should come out clean. Allow to cool in pans for about 10 minutes before removing to finish cooling on racks.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 25.3 g, Cholesterol 23.6 mg, Fat 3.2 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 130.4 mg, Sugar 12.2 g
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