My in-laws are awesome. They grow a garden and I get the fruits of their glory :-) I must confess though.... I am getting a bit zucchini(ed) out. The rest of the zucchini I get will be frozen for future baking adventures.
Amply supplied though, I was able to experiment this year. Previously I posted the recipe for some amazing zucchini relish (which I ended up making a second batch to have on hand!) and today I will share with you the recipes for the Zucchini Marmalade and Zucchini Pickles. The marmalade is awesome tasting, even if it didn't quite jell to the consistency I like. The pickles are pretty good, too. Although, the pickles don't quite have the zing to them that I like a pickle to have.
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| yummy looking, isn't it! |
Zucchini Marmalade
2 lbs zucchini or Summer squash
juice of 2 lemons, seeds removed
1 teaspoon grate lemon zest (yellow rind portion)
1 13.5 oz can crushed pineapple, drained
1 package Certo (or other powdered pectin)
5 cups sugar (no substitute)
2-3 tablespoons candied ginger, finely minced (I had to substitute with 1/2 tsp ground ginger)
5-6 1/2 pint canning jars
Directions:
Have ready 5-6 1/2 pint canning jars, washed and sterilized .
Wash the zucchini, peel and slice. In a non-aluminum kettle, combine lemon juice, lemon zest (the lemon zest is the yellow portion of the peel which has all of the white parts removed), and the drained pineapple (save the pineapple juice for something else).
Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes, uncovered, stirring occasionally.
Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.
Remove kettle from heat, skimming off any foam which rises to the surface. Allow to cool 5-10 minutes. Ladle into hot sterile jars and seal according to manufacturer's directions.
Process for 5 minutes in a boiling water bath canner.
Zucchini Pickles
1 teaspoon turmeric
2 teaspoons mustard seed
Directions:
Place squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer's directions or process pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Makes about 3 pints.
2 lbs zucchini or Summer squash
juice of 2 lemons, seeds removed
1 teaspoon grate lemon zest (yellow rind portion)
1 13.5 oz can crushed pineapple, drained
1 package Certo (or other powdered pectin)
5 cups sugar (no substitute)
2-3 tablespoons candied ginger, finely minced (I had to substitute with 1/2 tsp ground ginger)
5-6 1/2 pint canning jars
Directions:
Have ready 5-6 1/2 pint canning jars, washed and sterilized .
Wash the zucchini, peel and slice. In a non-aluminum kettle, combine lemon juice, lemon zest (the lemon zest is the yellow portion of the peel which has all of the white parts removed), and the drained pineapple (save the pineapple juice for something else).
Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes, uncovered, stirring occasionally.
Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.
Remove kettle from heat, skimming off any foam which rises to the surface. Allow to cool 5-10 minutes. Ladle into hot sterile jars and seal according to manufacturer's directions.
Process for 5 minutes in a boiling water bath canner.
2 pounds zucchini or summer squash, sliced, about 7 cups
2 medium onions, halved and sliced, about 2 cups
1/4 cup salt
2 cups white vinegar
1 to 2 cups sugar
1 teaspoon celery seed1 teaspoon turmeric
2 teaspoons mustard seed
Directions:
Place squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer's directions or process pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. 
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