Zucchini Marmalade
Brighten up your preserves with this irresistible Zucchini Marmalade—a unique twist on traditional spreads that delivers a delightful harmony of flavors. Made with garden-fresh zucchini, zesty orange and lemon, a touch of warming grated ginger, and a hint of sweetness from granulated sugar, this recipe transforms humble ingredients into a vibrant, citrus-forward marmalade. Perfectly balanced with the natural sweetness of zucchini and the tangy kick of citrus, it’s slow-cooked to achieve a luscious, jam-like texture. Whether slathered over your morning toast, stirred into yogurt, or used as a glaze for roasted meats, this easy homemade marmalade is a versatile addition to your pantry. With just 20 minutes of prep time, this surprisingly simple recipe is your ticket to adding a little sunshine to your everyday meals.
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Recipe Information
Ingredients
- 500 grams zucchini
- 300 grams granulated sugar
- 1 large (zested and juiced) orange
- 1 (zested and juiced) lemon
- 1 teaspoon (grated) fresh ginger
- 120 milliliters water
Instructions
Wash and dry the zucchini thoroughly. Grate the zucchini using a box grater or food processor and set it aside.
Using a microplane or fine grater, zest the orange and lemon into a bowl, being careful to avoid the bitter white pith. Then, juice the orange and lemon into the same bowl. Set the juice and zest mixture aside.
In a medium-sized pot, combine the grated zucchini, granulated sugar, orange-lemon juice and zest, grated ginger, and water. Stir everything well to ensure the sugar begins to dissolve.
Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
Once the mixture has reached a boil, reduce the heat to a gentle simmer. Continue cooking for 45-50 minutes, stirring every few minutes to avoid burning, until the marmalade thickens and becomes jam-like in consistency.
To test for doneness, place a small dollop of the marmalade on a chilled plate. If it holds its shape and does not run, it is ready. If it is still too runny, cook for an additional 5-10 minutes and test again.
Once done, remove the pot from the heat and let the marmalade cool slightly. Carefully transfer the hot marmalade into sterilized glass jars while still warm.
Seal the jars tightly and allow them to cool completely at room temperature before storing them in the refrigerator or pantry. The marmalade can be stored for up to 1 month in the refrigerator or 6-9 months if properly sealed and stored in a cool, dark place.
Nutrition Facts
Calories |
1416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4766 mg | 207% | |
| Total Carbohydrate | 361.9 g | 132% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 350.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1452 mg | 31% | |
*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.
