Lemon Ginger Zucchini Marmalade

 

3 pc. lemons

1 pc. medium orange

2 1/2 cups water

1/2 cup chopped fresh peeled ginger root (I used 1/3 cup chopped crystallized ginger)

1 cup shredded zucchini

4 1/2 cups granulated sugar (I used all the sugar so I wouldn’t have so much pucker action)

 

Remove the thin outer rind from lemons and orange with vegetable peeler and cut into fine strips with scissors or sharp knife; or use a zester. Place in a large stainless steel or saucepan. Remove the remaining white pith in large pieces and add to saucepan. Stir in water and ginger root. Bring to a boil over high heat, cover, reduce heat and boil gently for 25 minutes. Using tongs remove and discard white rind. Finely chop fruit pulp in a food processor or blender. Add pulp and zucchini to saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Add sugar to fruit mixture. Return to a boil* and boil rapidly uncovered, until mixture will form a gel**, about 30 minutes, stirring frequently.   Ladle into sterilized jars, remove excess air and fill to ¼” headspace. Wipe rims and add hot lids and rings. Process the jars for 10 minutes in a water bath at a full boil. Makes about 4 1/2 cups

 

* (If you want to skip the gel point and not cook it down for another 30 minutes you can add 3 T. of Ball flex batch pectin now and return to a boil for one minute. After the minute proceed to ladling.)

 

**For the gel; I used the freezer plate test method. (Located on the front of the website toward the bottom right for directions)