Jams and Jellies

Marmalade Gingered Zucchini

This delicious marmalade makes a great hostess gift. Label it “Mystery Marmalade” and see how many of your friends can guess the main ingredient.


  • 2 oranges
  • 2 lemons
  • 2-3 inch (5-7.5 cm) piece of gingerroot, peeled & chopped
  • 5 cups shredded peeled zucchini
  • 1 tart apple, peeled, cored & grated
  • 4 cups (1000 ml) granulated sugar


  • Place 4 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Thoroughly wash citrus fruit. With a vegetable peeler, remove coloured peel from oranges; thinly slice orange peel and place in a large, deep stainless steel saucepan. With a sharp knife, cut white pith and any remaining peel from oranges and lemons. Tie pith, peel and gingerroot in a large square of cheesecloth, creating a spice bag; add to peel in saucepan.

  • Wash, peel and grate zucchini; measure 5 cups (1250 ml), add to peel. Stir in prepared apple and sugar. Chop orange and lemon pulp and add to other ingredients.

  • Over medium-high heat, bring mixture to a boil, stirring until sugar dissolves. If desired, add 1/2 tsp (2 ml) butter or margarine to reduce foaming. Stirring frequently, boil uncovered until mixture reaches gel stage, about 45 minutes. Remove from heat; skim foam. (Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.)

  • Quickly ladle hot marmalade into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more marmalade. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining marmalade.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.



October 11, 2017


Nova Scotia

Delish! Managed to use up a lot of zucchini!