Gingered Zucchini Marmalade

By: Earlene Eisley-Freeman
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This unusual marmalade makes a great gift. Label it “Mystery Marma-lade” and see who can guess the secret ingredient.


  • 2 oranges
  • 2 lemons
  • 3 tablespoons chopped gingerroot
  • 5 cups shredded peeled zucchini
  • 1 tart apple, cored and grated
  • 4 cups granulated sugar


  1. Using a vegetable peeler, remove peel from each orange in one long strip. Cut orange peel into thin strips and place in a large, deep stainless steel saucepan. Set aside. Remove white pith from oranges, and peel and pith from lemons. Set fruit aside. Tie orange pith, lemon pith and peel and gingerroot in a square of cheesecloth, creating a spice bag. Add to saucepan.
  2. Working over the saucepan to catch juice and using a small sharp knife, separate orange and lemon segments from membrane. Place segments in saucepan and squeeze membrane to remove as much juice as possible, collecting it in the saucepan. Discard membrane and seeds.
  3. Add zucchini, apple and sugar to saucepan and mix well. Bring to a boil over medium-high heat, stirring to dissolve sugar. Boil hard, stirring frequently, until mixture reaches gel stage, about 45 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam. Discard spice bag. Meanwhile, prepare canner, lids and jars. (If gel stage has not been reached, return to medium-high heat and cook, stirring constantly, for an additional five minutes.)
  4. Ladle hot marmalade into hot jars, leaving ¼-inch headspace. Remove air bubbles, adjust headspace, if necessary, by adding hot marmalade. Wipe rim, center lid on jar, screw on band finger-tight. Place jars in canner, covering completely with water at least 1-inch deep. Bring to a boil and process for 10 minutes. Remove canner lid; wait 5 minutes, then remove jars, cool and store. Makes about four 8-oz. jars. (From “Ball Complete Book of Home Preserving”).