It looks like pickle relish, but it’s actually a sweet, ginger-y fruit and veggie preserve.
Course
Condiment
Cuisine
American
Keyword
marmalade, zucchini
Prep Time15minutes
Cook Time15minutes
Total Time30minutes
Servings32servings
Calories65kcal
AuthorRobin Grose / comboplate.net
Ingredients
1key lime(the peel and juice)
1poundunpeeled zucchini, grated
1small can8 ounces crushed pineapple, drained
4tablespoonspowdered fruit pectin
2 ½cupswhite sugar
1tablespoonpowdered ginger
Instructions
Carefully rub the green part of the lime on a fine grater (microplane), turning the fruit frequently in order to avoid grating the bitter white part (pith), until you have accumulated a teaspoon of zest.
Place the zest into a medium-sized saucepan. Juice the lime into the same pan. Add the grated zucchini and the pineapple; bring to a boil. Simmer the mixture over low heat, stirring occasionally, until the zucchini is cooked and tender.
Add the pectin, sugar, and ginger. Bring to the boiling point again, then allow it boil hard for a minute or so, stirring continuously.
Remove your marmalade from the heat. Stir gently for the about 5 minutes, to allow the mixture to cool and thicken somewhat.
Pour into one or more meticulously clean glass jars. Once cooled to near room temperature, refrigerate.