Harry's Zucchini Ginger Marmalade

Bergy's Note:

This is my brother Harry's recipe (except for the addition of the ginger) and it is great flavored marmalade for toast or glaze a chicken with it. Economical and very tasty.If you don't like ginger leave it out this how his original recipe was. Harry's a good cook so trust me this is a great spread.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 8 Pints

• 8 cups zucchini , peeled and shredded (or put through coarse disk on a Meat grinder)
• 8 cups sugar
• 3 lemons
• 3 oranges
• 1 lime
• 1 large apprx 1 cup gingerroot , peeled, chopped into 1/4'"pieces ( use more or less ginger)
• 2 envelopes gelatin

Directions:

1. Squeeze the juice from the fruit then shred the peels, remove the pith from peel before shredding Put all the ingredients, including juice into a large pot, sprinkle in the gelatin
2. Bring to a boil and simmer for at least an hour.
3. Ladle into sterilized pint jars.
4. Seal, if not sealed water bath for 10 minutes.

Reviews

[Kathy228]

This is so good. I halved the recipe with no problem.I was hesitant to use gelatin so I used powdered pectin instead. And I peeled only half of the zucchinis. This marmalade has such a lovely ginger flavor mingled with the citrus. I really like this recipe. Thank Harry for me, Bergy!