Lemon Ginger Zucchini Marmalade 3 lemons 1 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 /
Posted on: Thu, 14 Nov 2013 16:26:06 +0000
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