Zutaten für Harry's Zucchini Ginger Marmalade
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Zubereitung von Harry's Zucchini Ginger Marmalade
- Wash and thoroughly dry 2 pounds of zucchini. Grate the zucchini, removing the seeds. Measure out 4 cups of grated zucchini.
- Juice 2 large lemons (about 1/2 cup of juice). Finely shred the lemon peels, removing as much white pith as possible.
- Mince 1 tablespoon of fresh ginger (optional, omit for Harry's original recipe).
- Combine the grated zucchini, lemon juice, lemon zest, ginger (if using), 3 cups of sugar, and 1/4 cup water in a large, heavy-bottomed pot. Stir well to combine.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently to prevent sticking.
- Reduce the heat to low, and simmer gently for at least 60-90 minutes, or until the marmalade reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger). Stir occasionally to prevent burning.
- Stir in 1 packet (2 teaspoons) of powdered pectin (optional, for firmer set) during the last 5 minutes of cooking.
- Remove from heat and carefully ladle the hot marmalade into sterilized pint jars, leaving about 1/4 inch headspace.
- Wipe the jar rims clean, and seal with lids. Process in a boiling water bath for 10 minutes to ensure preservation (optional, but recommended for long-term storage).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
826g
Fat
0g
Carbs
71g
