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    You are in: Home / Recipes / Zucchini Marmalade Recipe
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    Zucchini Marmalade

    Average Rating:

    3 Total Reviews

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    • on August 07, 2012

      This didn't work out that well for me. The mixture remained quite runny, the color was "off" and the cooking time wasn't near long enough to adequately soften the orange rinds. My solution was adding a box of jello, cooking it longer and will probably only use it over cream cheese as a dip for crackers. I'll be storing it in the freezer since this is an older recipe and doesn't relate how to preserve it properly. Thanks for a great idea, I'll just need to tweak it a bit.

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    • on September 26, 2008

      This was my first try at making any kind of preserve. My mixture was quite "liquidy", that's probably my fault (I wasn't as prepared as I should have been) nevertheless, it tasted really good. Also good over ice cream.

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    • on January 13, 2008

      Unusual. I couldn't imagine what this would taste like, but it's good. The orange flavor shines through the zucchini. I got 6 half pints. This was very easy to make. I water bath processed them for 13 mins. Thanks DotM.

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    Nutritional Facts for Zucchini Marmalade

    Serving Size: 1 (1912 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1368.4
    Calories from Fat 7
    Total Fat 0.7 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 19.9 mg
    Total Carbohydrate 350.6 g
    Dietary Fiber 4.1 g
    Sugars 346.2 g
    Protein 3.3 g


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