Harry's Zucchini Ginger Marmalade

Brighten up your pantry with Harry's Zucchini Ginger Marmalade, a delightful fusion of garden-fresh zucchini, zesty citrus, and a warm kick of fresh ginger. This unique marmalade recipe combines grated zucchini with vibrant lemon and orange zest, freshly squeezed juices, and a touch of liquid pectin to create a glossy, spreadable preserve that's equal parts sweet and tangy. Perfect for home canning enthusiasts, this recipe is easy to prepare in under an hour and yields a versatile condiment that shines on toast, pairs beautifully with creamy yogurt, or transforms into a savory glaze for roasted meats. Discover a creative way to use up summer zucchini while adding a pop of excitement to your everyday dishes.

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 32

Ingredients

• 4 cups (grated, packed) zucchini
• 3 cups granulated sugar
• 2 tablespoons (minced) fresh ginger
• 1 tablespoon lemon zest
• 0.33 cup (freshly squeezed) lemon juice
• 1 tablespoon orange zest
• 0.33 cup (freshly squeezed) orange juice
• 1 packet (3 ounces) liquid pectin

Directions

Step 1

Wash the zucchini thoroughly and trim the ends. Grate it using a box grater or food processor until you have 4 packed cups.

Step 2

In a large, heavy-bottomed pot, combine the grated zucchini, sugar, minced ginger, lemon zest, lemon juice, orange zest, and orange juice. Stir well to coat the zucchini in the sugar and let sit for 10 minutes to allow the juices to release.

Step 3

Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking or burning.

Step 4

Once boiling, reduce the heat to maintain a simmer and cook for 30–35 minutes, stirring occasionally, until the mixture has thickened and the zucchini has broken down. The color should turn translucent, and the liquid should reduce substantially.

Step 5

Stir in the liquid pectin and bring the mixture back to a rolling boil. Let it boil vigorously for 1 minute, stirring constantly.

Step 6

Remove the pot from heat and let the marmalade cool for 5–10 minutes. Skim off any foam from the surface with a spoon, if necessary.

Step 7

Ladle the marmalade into sterilized jars, leaving about 1/4 inch of headspace at the top. Seal the jars tightly with lids.

Step 8

If you plan to store the marmalade for a long time, process the jars in a water bath canner for 10 minutes. Otherwise, let the jars cool to room temperature and refrigerate for up to 3 months.

Step 9

Serve the marmalade as a spread on toast, a topping for yogurt, or a glaze for roasted meats. Enjoy!

Nutrition Facts

Serving size	(1479.5g)

Amount per serving	% Daily Value*
Calories	2582.6

Total Fat 2.5g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 5708.4mg	0%
Total Carbohydrate 666.4g	0%
Dietary Fiber 9.5g	0%
Total Sugars 651.1g
Protein 7.5g	0%

Vitamin D 0IU	0%
Calcium 129.1mg	0%
Iron 2.3mg	0%
Potassium 1636.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 0.8%

Protein: 1.1%

Carbs: 98.1%