Zucchini Marmalade
Zucchini Marmalade is an moderately easy dinner. Made with 2 lb. young zucchini squash, juice of 2 lemons, 1 tsp. lemon, 1 (13 1/2 oz.) can crushed pineapple, drained and 1 (1 3/4 oz.) pkg. powdered fruit pectin, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Peel squash; cut into thin slices.
Measure 6 cups sliced zucchini into a large kettle.
Add lemon juice, peel and crushed pineapple.
Bring to boil.
Lower heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
Add fruit pectin.
Place over high heat and bring to boil.
Stir in sugar and ginger.
Bring to full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat; skim off any foam.
Stir and skim for 5 minutes to cool and prevent fruit from floating.
Ladle into clean jars.
Seal with paraffin.
Makes 5 pints.
Good on toast or fresh baked bread.
π· Perfect Pairings
Complete your meal with these
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