Zucchini Marmalade

yields 5 half pint jars

 

4 Cups zucchini, peels left on, seeds removed and coarsely ground

2 oranges, ground with peel

5 Cups sugar

 

Mix all ingredients well. Cover and let stand 8 hours. Bring mixture to a boil in a non-reactive pot and let stand another 8 hours (or longer if needed). Add juice of one lemon (2 Tbsp). Boil to jelly stage. Pour into sterilized jelly jars leaving 1/4 inch head space. Process 10 minutes, adjusting accordingly for altitude. 

 

Cooks Note: I prefer to use a food grinder to prep the squash and orange but have also used a food processor. With the processor you have to watch out for larger chunks of fruit. 

Little Jars, Big Flavors, published by Southern Living/Oxmoor House in 2013

Southern Living Little Jars, Big Flavors: Small-batch jams, jellies, pickles, and preserves from the South's most trusted kitchen

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