Harry’s Zucchini Ginger Marmalade
🕒 Prep Time: 30 minutes
🕒 Cook Time: 1 hour
🕒 Total Time: 1 hour 30 minutes
🥄 Yield: 8 pints
Description:
This delightful zucchini ginger marmalade, a recipe passed down from my brother Harry (with a slight twist of ginger added), serves as a versatile spread for toast or a delectable glaze for chicken dishes. It’s not only flavorful but also economical, making it a perfect addition to your culinary repertoire. However, if ginger isn’t your thing, feel free to omit it and savor the original goodness of Harry’s creation. Trust me, he’s quite the adept cook, and this spread speaks volumes of his culinary prowess.
Ingredients:
- 8 zucchinis
- 8 cups sugar
- 3 lemons
- 3 oranges
- 1 lime
- 1 piece ginger root
- 2 packets gelatin
Nutritional Information (per serving):
- Calories: 833.4
- Fat: 0.4g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 17.2mg
- Carbohydrates: 215.1g
- Fiber: 4.7g
- Sugar: 206.7g
- Protein: 4g
Instructions:
-
Prepare Ingredients:
- Squeeze the juice from the lemons, oranges, and lime.
- Shred the peels of the citrus fruits, ensuring to remove any pith before shredding.
- Peel and grate the ginger root.
-
Combine Ingredients:
- In a large pot, combine the shredded citrus peels, zucchinis (finely chopped or grated), sugar, lemon, orange, and lime juices, and grated ginger root.
- Sprinkle the gelatin over the mixture in the pot.
-
Cooking Process:
- Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and gelatin are fully dissolved.
- Once boiling, reduce the heat to low and let the mixture simmer gently for at least an hour, allowing the flavors to meld and the mixture to thicken to a marmalade consistency. Stir occasionally to prevent sticking or burning.
-
Canning Process:
- While the marmalade is simmering, prepare your canning jars by sterilizing them in boiling water or a dishwasher.
- Once the marmalade reaches your desired consistency, carefully ladle it into the sterilized pint jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue.
- Seal the jars with sterilized lids and rings, ensuring they are tightly closed.
-
Preservation:
- If not sealed, process the filled jars in a boiling water bath for 10 minutes to ensure proper preservation and create a vacuum seal.
- Carefully remove the jars from the water bath using canning tongs and place them on a clean towel or rack to cool completely.
- Once cooled, check the seals on the jars by pressing down on the center of each lid. If the lid doesn’t flex or make a popping sound, the jar is properly sealed and ready for storage.
- Store the sealed jars in a cool, dark place for optimal shelf life, and refrigerate after opening.
This zucchini ginger marmalade is a delightful addition to your pantry, offering a burst of flavor that pairs perfectly with your favorite breads, pastries, or savory dishes. Enjoy the taste of homemade goodness with Harry’s tried-and-true recipe! 🍞🍊
