Harry's Zucchini Ginger Marmalade Recipe

Name: Harry's Zucchini Ginger Marmalade
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 4 cups grated zucchini; 3 cups sugar; 3 lemons (2 for 1/2 cup juice, 1 for zest); oranges; limes; 1 tablespoon fresh ginger, minced (optional); gelatin; 1/4 cup water; 1 (2 ounce) package powdered pectin (optional)

Spice up your breakfast or elevate your dinner with Harry S. Zucchini Ginger Marmalade! This unique and flavorful recipe (inspired by my brother Harry's amazing creation!) combines the sweetness of zucchini with a zesty ginger kick. Perfect for spreading on toast, using as a glaze for chicken, or adding a delightful twist to other dishes. Economical, easy to make, and bursting with flavor, this marmalade is a guaranteed crowd-pleaser. Skip the ginger for a taste closer to Harry's original recipe. Trust us, this is a spread you won't want to miss!

Prep Time 30 mins

Cook Time 90 mins

Calories 833.4 kcal

Protein 8g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Harry's Zucchini Ginger Marmalade

4 cups grated zucchini
3 cups sugar
3 lemons (2 for 1/2 cup juice, 1 for zest)
oranges
limes
1 tablespoon fresh ginger, minced (optional)
gelatin
1/4 cup water
1 (2 ounce) package powdered pectin (optional)

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How to Make 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).