Zucchini Marmalade

photo (c) Robin Grose  /  Beautiful potholder crocheted for me by my sister Karen!

Robin: It looks like pickle relish, right? Ed actually thought it was pickle relish when I offered him half a bagel dressed with this delicious zucchini/pineapple/ginger marmalade. Why he did not protest or even mention that it seemed strange, I do not know; perhaps he has just become that comfortable with trying unusual combinations of foods!

The predominant flavors of this marmalade are sweet and gingery. The pineapple and lime add important accents, but the flavor of the zucchini—mild to begin with—does not really come through. I do love how the beautiful green shreds show up in the mix. Next time I might try making this with half zucchini and half yellow summer squash, for variety.

Use your Zucchini Marmalade the same way you would any other sweet jelly or jam: spread on toasted bread or pancakes, between cake layers, or as a topping for ice cream. It’s good any time of year, but I’m thinking it might be especially appropriate for April Fool’s Day, what with its tricky appearance!

Once in a while I like to try an old-fashioned recipe—or at least one that sounds old-timey. If the ingredients are used in a non-customary fashion, all the better! I was inspired by a recipe from 2004 edition of The Old Farmer’s Almanac to create this, my own version of this vegetable/fruit sweet treat. I don’t have the space to store many canned goods, so I generally make preserves in quantities small enough for the fridge, where this will keep for a few weeks. Consider making at least a triple batch of it if you plan to actually can your Zucchini Marmalade.

Note: This recipe calls for one key (Mexican) lime. Substitute fresh lemon if limes are unavailable.

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Zucchini Marmalade

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 Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 32 servings

Calories 65 kcal

Author Robin Grose / comboplate.net

Ingredients

• 1 key lime (the peel and juice)
• 1 pound unpeeled zucchini, grated
• 1 small can 8 ounces crushed pineapple, drained
• 4 tablespoons powdered fruit pectin
• 2 ½ cups white sugar
• 1 tablespoon powdered ginger

Instructions

1. 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.
2. 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.
3. Add the pectin, sugar, and ginger. Bring to the boiling point again, then allow it boil hard for a minute or so, stirring continuously.
4. Remove your marmalade from the heat. Stir gently for the about 5 minutes, to allow the mixture to cool and thicken somewhat.
5. Pour into one or more meticulously clean glass jars. Once cooled to near room temperature, refrigerate.