Zucchini Marmalade Food

ZUCCHINI PEACH JELLY

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.

ZUCCHINI CARROT GINGER MARMALADE

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.

BLUE RIBBON ZUCCHINI MARMALADE

Steps:

• Combine zucchini, sugar and lemon juice in large pan. Bring to boil and let boil for 15 minutes, stirring occasionally. After 15 minutes of boiling time, add the drained pineapple, bring to a boil and boil for 6 more minutes.
• Remove from heat and stir in Jello. Place in sterilized half-pint jars, cap and process in a boiling water bath for 5 minutes. Let cool on a rack before storing.
• Makes eight half-pint jars. (4 pints. I made some pints also)

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.

HARRY'S ZUCCHINI GINGER MARMALADE

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 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.

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 MARMALADE

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.

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.

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.

LIME-ZUCCHINI MARMALADE

Steps:

• 1. Combine first 3 ingredients in a dutch oven or large wide pot. Bring to a boil; Reduce heat, and simmer 10 minutes. Add pectin; stir well. bring to a boil; stir in sugar and zest. Bring to a full rolling boil; boil 2 full minutes, stirring constantly. Remove from heat; stir 5 minutes.
• 2. Quickly pour into sterilized jars, leaving 1/4 inch headspace; wipe rims and adjust two piece caps. Process 10 minutes in a boiling-water bath.