Gingered Zucchini Marmalade


Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. THOROUGHLY wash citrus fruit. With a vegetable peeler, remove colored peel from oranges; thinly slice orange peel and place in a large, deep stainless steel saucepan. 
  3. 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. Finely chop orange and lemon pulp; add to saucepan with zucchini, apple and sugar
  4. OVER medium-high heat, bring mixture to a boil, stirring frequently, boil uncovered until mixture reaches gel stage, about 45 minutes. 
  5. LADLE jam into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.