Best Tangy Zucchini Marmalade Recipes

ZUCCHINI MARMALADE

Steps:

• Prepare jars and a water bath canner (if canning).
• Use a sharp paring knife to peel off the outside of the lemon peel. Just the yellow part, leaving the white pith behind, but saving it for the next step. Slice the lemon zest/peel pieces into thin strips.
• Juice the lemons, saving the seeds to the side, but keeping as much pulp as possible with the juice. Dice the white pith from the lemons as well, but keep all the parts separate.
• Take the lemon seeds and diced up white pith and place them in 2 cups water in a jam pot. Simmer on low heat for about 30 minutes. (The volume will reduce dramatically, but be careful not to let it boil dry. During the simmer, the water will thicken as it extracts pectin from the citrus seeds and pith. In the end, you should have roughly 1/2 cup thickened gel.)
• Remove pith and seeds with a slotted spoon, leaving just the roughly 1/2 cup pectin water in the jam pot.
• Add in all the lemon juice, pulp, and zest strips. At this point, all the lemon should have been incorporated into the recipe, but the seeds and pith do not remain in the final zucchini jam.
• Add in the sugar, minced ginger, and zucchini. (If you'd like a milder jam, use less ginger or omit it altogether.)
• Turn the heat up to high and boil rapidly for about 10 minutes until the mixture reaches gel stage (220 degrees F). Test the mixture with a digital thermometer, or on a plate that's been chilled in the freezer.
• Pour the finished zucchini marmalade into canning jars leaving 1/4 inch headspace.
• Cap with 2 part canning lids and either store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes.

CITRUS MARMALADE

Steps:

• Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
• Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
• Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
• Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
• Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
• Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
• Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
• As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
• When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
• To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
• Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.

ZUCCHINI MARMALADE

Steps:

• In a saucepan place zucchini and water, bring to a boil and boil 10 minutes.
• Add sugar, lemon juice and pineapple.
• Cook 10 minutes.
• Stir in apricot Jello and cook 10 minutes.
• Pour into hot, sterile pint jars and adjust lids.
• Cool completely.

ZUCCHINI ORANGE MARMALADE

Steps:

• Mix ingredients and bring to a boil.
• Boil rapidly stirring for 20 minutes.
• Add 1/2 bottle certo and boil again for 1 minute.
• Skim if necessary and pour into jars.

TANGY PINEAPPLE MARMALADE

Steps:

• Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
• Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
• Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

CHILI ZUCCHINI MARMALADE

Steps:

• Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.
• Remove white pith from oranges and peel and pith from lemons. Place in cheese cloth along with ginger root.Tie cloth and place in the pot.
• Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.
• Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.
• Meanwhile have the water bath ready and prepare the jars and lids for canning.
• Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.
• Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.
• Label and store. use within one year.