Chili Zucchini Marmalade
Brighten up your pantry with this zesty and spicy Chili Zucchini Marmalade, a unique twist on classic preserves that combines garden-fresh zucchini with vibrant citrus flavors, a hint of ginger, and a fiery kick from red chili pepper. This versatile condiment strikes the perfect balance between sweet and spicy, making it an exciting addition to your breakfast toast, a flavorful glaze for roasted meats and vegetables, or even a gourmet pairing for your favorite cheeses. With its easy preparation and glossy texture, this marmalade transforms simple ingredients like zucchini, oranges, and lemon into a show-stopping jar of sweet heat. Whether you're a jam-making enthusiast or a bold flavor seeker, this recipe deserves a spot in your culinary repertoire!
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Recipe Information
Ingredients
- 500 grams zucchini
- 400 grams granulated sugar
- 2 whole orange
- 1 whole lemon
- 1 whole red chili pepper
- 1 teaspoon fresh ginger
- 100 milliliters water
Instructions
Wash the zucchini thoroughly, then grate it using a medium-sized grater. Place the grated zucchini in a bowl.
Use a fine grater or zester to remove the zest from both oranges and the lemon. Then juice the oranges and the lemon, discarding any seeds. Set the juice aside.
Finely mince the red chili pepper, removing the seeds if you prefer less heat. Peel and finely grate the fresh ginger.
In a large saucepan, combine the grated zucchini, citrus zest, citrus juices, granulated sugar, minced chili, grated ginger, and water.
Place the saucepan over medium heat, stirring occasionally, until the mixture comes to a gentle boil and the sugar has completely dissolved.
Reduce the heat to low and let the mixture simmer for about 50-60 minutes, stirring frequently, until the marmalade thickens and takes on a glossy texture.
To test if the marmalade is ready, place a small spoonful on a cold plate. Let it cool for 1 minute, then push the edge of the marmalade with your fingertip. If it wrinkles and holds its shape, it's ready.
Carefully spoon the hot marmalade into sterilized jars and seal tightly. Let it cool to room temperature before storing in the fridge.
Serve the Chili Zucchini Marmalade as a spread on toast, a glaze for roasted vegetables, or as a condiment alongside savory dishes. Enjoy!
Nutrition Facts
Calories |
1866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 478.1 g | 174% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 462.1 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1952 mg | 42% | |
*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.
