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Zucchini Marmalade
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Serves/Makes:12 half pints

  • 6 pounds Zucchini, peeled, cut and seeded
  • 12 cups (2825 ml) white sugar
  • 3 oranges with peel
  • 2 lemons with peel
  • 2 oz (56 grm). crystallized ginger
  • Put zucchini through food grinder into bowl.
  • Pour sugar over top.
  • Cover and let stand on counter overnight.
  • In morning, transfer to large pot.
  • Cut oranges and lemons onto wedges, remove seeds.
  • Put through food grinder with ginger.
  • Add ground ingredients to zucchini and stir over medium heat until sugar dissolves.
  • Bring to boil, stirring occasionally.
  • Boil until thickened,stirring occasionally--this will take about 1 hour, 15 minutes.
  • Cool a small spoonful on chilled saucer to see if it jells.
  • Fill hot sterilized jars to within 1/4 inch of top.
  • Seal.
I actually ground the fruit up the day before and added it on top of the zucchini. Saves cleaning up twice.

To test jams - place 1 tsp on chilled saucer. Chill. It should form a top skin, not run on saucer. A path drawn through with a spoon should reamin intact. Remove pot from heat when testing to prevent overcooking.

This is a nice orange coloured marmalade. Add a piece of gingham tied around the top with ribbon or rafia and give away as gifts at Xmas time. A good way to use up excess Zucchini.

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