Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Harry's Zucchini Ginger Marmalade Recipe
    Lost? Site Map

    Harry's Zucchini Ginger Marmalade

    Harry's Zucchini Ginger Marmalade. Photo by Kathy228

    1/1 Photo of Harry's Zucchini Ginger Marmalade

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    Pints

    Units: US | Metric

    • 1892.72 ml zucchini, peeled and shredded (or put through coarse disk on a Meat grinder)
    • 1892.72 ml 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 envelope gelatin

    Directions:

    1. 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. 2
      Bring to a boil and simmer for at least an hour.
    3. 3
      Ladle into sterilized pint jars.
    4. 4
      Seal, if not sealed water bath for 10 minutes.

    Ratings & Reviews:

    • on February 10, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Harry's Zucchini Ginger Marmalade

    Serving Size: 1 (3240 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 833.4
     
    Calories from Fat 3
    53%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 17.2 mg
    0%
    Total Carbohydrate 215.1 g
    71%
    Dietary Fiber 4.6 g
    18%
    Sugars 206.7 g
    826%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    gingerroot

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites