A Zesty Hot Chili Zucchini Marmalade

This marmalade is tangy and rich with the flavors of citrus and spice. Enjoy it on toast, bagels or crackers, by itself or with cream cheese or a soft goat cheese. It also makes a dandy spread over pork or lamb.

Hot Chili Zucchini Marmalade | Foodal.com

Lovely with a fragrant, hot cup of orange Pekoe or jasmine green tea.

Hot Chili Zucchini Marmalade Recipe | Foodal.com

Be sure to check our other zucchini and summer squash ideas.

Equipment Required:

Hot Chili Zucchini Marmalade | Foodal.com
Hot Chili Zucchini Marmalade
Votes: 4
Rating: 5
Rate this recipe!
Print Recipe
Hot Chili Zucchini Marmalade | Foodal.com
Hot Chili Zucchini Marmalade
Votes: 4
Rating: 5
Rate this recipe!
Print Recipe
  • 5 cups zucchini grated (do not drain)
  • 2 oranges
  • 2 lemons
  • 1 inch onepiece gingerroot sliced
  • 1 stick of cinnamon
  • 6 Whole cloves
  • 1 granny smith apple peeled, cored and grated
  • 4 cups granulated Sugar
  • 2 fresh jalapeno chili peppers minced, and seeds removed
  • 4 nasturtium flowers shredded - optional for color
  1. With a vegetable peeler, remove colored peel from oranges, then slice the peel thinly and place in a large pan.
  2. With a sharp knife, cut away the remaining peel and white pith from the oranges and lemons. Tie pith, lemon peel, gingerroot, cinnamon and cloves in a large piece of cheesecloth, and knot into a spice bag. Add to the saucepan.
  3. Add the grated zucchini, apple and sugar to the pan. Chop orange and lemon pulp and add to other ingredients in the pan.
  4. Bring the mixture to a boil over medium-high heat, stirring until sugar dissolves. If the mixture is foaming, 1/2 teaspoon butter or margarine may be added. Stir frequently, and boil uncovered until the mixture reaches gel stage, about 45 - 50 minutes.
  5. Remove from heat and skim foam. Quickly ladle hot marmalade into hot, sterilized jars, leaving ¼” of headspace. Using a non-metallic utensil, remove any air bubbles and adjust headspace if needed. Wipe jar rim clean and place a hot lid on the clean jar rim. Screw down with the band, and tighten only to fingertip tight. Place the filled jars on the rack in canner.
  6. Ensure all jars are covered by at least one inch of water. Place the lid on the canner and bring to a full rolling boil, then begin to count for processing time. Process for 10 minutes at altitudes up to 1000 feet.
  7. When processing is complete, turn off heat and remove canner lid. Wait 5 minutes, then remove jars with tongs, placing them where they can cool. Cool upright, undisturbed for 24 hours, and don’t retighten the bands.
  8. When cool, check the jar seals. A sealed jar with have a downward curve in the lid and is stable when pressed. Label and store jars in a cool, dark place and use within one year.
Recipe Notes


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About Lorna Kring

Recently retired as a costume specialist in the TV and film industry, Lorna now enjoys blogging on contemporary lifestyle themes. A bit daft about the garden, she’s particularly obsessed with organic tomatoes and herbs, and delights in breaking bread with family and friends.

39 thoughts on “A Zesty Hot Chili Zucchini Marmalade”

  1. Thanks for this! It looks so sophisticated and I’ve been looking for recipes to elevate my dishes to the next level. We come from a middle class family and its great to put something elegant on the table with something you can actually afford!

    • I totally agree! This is very adventurous for me but it sounds so delicious. I like that the recipe doesn’t intimidate me! I really feel like I could make that, but it would definitely be the most fancy food I’ve ever made! I also absolutely love that you could make this with so many garden fresh veggies. I hope to make it soon.

      • This recipe was one of my first attempts at making preserves, oh those many years ago. It is an adventure nebula, and one that has pretty tasty results… hope you enjoy it!

    • This marmalade does make a nice presentation on the table Mattsmom, it’s tasty, very easy to make and economical – ideal for families.

  2. Nice, I really like this combo. It certainly is so much better for you than a store bought marmalade. The zucchini and peppers I never would of thought. There’s so many different dishes you can add this to. My grandmother loved this on her toast for breakfast. I’m thinking on a soft serve yogurt or ice cream as a topping. It would be great on top of pancakes. Some people like pineapple on top of ham. This might be an idea.
    There would be many different vegan dishes to use this with. I’m going to have to think of some combos. A marmalade and cashew butter sandwich with tapioca bread. Yeah, that would be really good.

    • Wow, awesome ideas Love2eat, I can verify this marmalade is indeed good on pancakes. And crepes stuffed with ricotta cheese, waffles with a cloud of whipped cream, scones, crumpets, and toasted bagels too!

  3. Marmalade and zucchini? That sounds like an interesting receipe. What other things do you ads with marmalade?

  4. That is a very interesting recipe you have here. Normally when I think of marmalade, I think of it as being sweet and something to put on my toast/biscuit. I do have a question about it, however and it is if I can substitute the Zucchini for maybe cucumber and still have it come out similar? I ask this because while I would like to try out this recipe, I have little love for any squash and never liked the taste of it.

  5. I’ve never canned, and the process always seemed elaborate and scary, but this sounds manageable. I love marmalade, and never would have thought to make it with zucchini. This is a great way to add some vegetables into your diet without even doing in consciously. I do think it sounds like a step up from regular preserves, and this would be great to serve at dinner parties or other evening events, where a bit of bite would be appreciated.

    • Prepping for canning is a bit of a production, but the process itself very straightforward. And very rewarding, especially in the winter when you open a jar of homemade goodies… and a canning party is a good excuse for a get together with friends at harvest time.

      This marmalade is nice at dinner parties Diane, either as an appy with crackers, goat cheese and a sprinkle of chopped pecans or as a condiment for pork and chicken.

  6. Wow! I have heard of canning it, but never making a marmalade out of it. With how much I love squash of all varieties, you’d think I would have thought of every way to use them. This is very innovative, definitely a recipe I’ll have to try.

  7. This sounds like a really intriguing flavor combo. I’m a sucker for anything on the sour side anyway, so I’m sure I’d absolutely love it. Especially with the spice to shake things up. Thank you for sharing!

  8. WOW !! In my life time i have never heard of a marmalade with this level of creativity and class. After showing this to my husband like an hour ago,he is in the kitchen trying to prove a point (how good a chef he is ) This is definitely something I would want to have a taste of. I know its not just me who sees the defined elegance in this recipe. I will surely let you know the outcome when the chef is done.

  9. What a wonderful idea! I had a real glut of zucchinis this year and made them into various chutneys and relishes (as well as giving them away, eating them fresh off the plants and in ratatouille of course) but this looks like a really novel way to prepare and preserve them. I shall keep this recipe by me for next summer when they start to grow again. You wait so long for the first one to appear and be big enough to eat, then you have so many you don’t know what to do with them!

    • They can become overwhelming really quickly Sue! And the marmalade is a nice change from the regular zucchini recipes… hope you try out next summer.

  10. As a lover of all foods savory, I normally stay away from jams and jellies. This savory jelly sounds excellent. My friend recently introduced me to eating jelly (hers was a chili jelly, definitely not sugary) with goat cheese and I’m never going back! Can’t wait to try this!

  11. I have a question, would it be possible to substitute say, habanero peppers for a little extra kick to the marmalade? I LOVE spicy jellies and marmalades so much, but I tend to always want to feel a bit more heat than a jalapeno has to offer me.

    Either way, this sounds amazing and I can’t wait to try it myself.

  12. I always have a huge glut of zucchini (I call them courgettes) every year, as I grow a few varieties every summer. They’re so easy to grow, and so prolific! I thought I’d found and used just about every recipe known to man in order to use them up, but this marmalade sounds yummy, and what an excellent all rounder.

    This is definitely going to be made in volumes this year – thank you for a great looking recipe.

    • If you grow them, a new recipe is always welcome! Hope the marmalade adds to your harvest enjoyment this year MissyFit.

  13. I absolutely adore hot pepper jam and marmalade, so I will definitely be giving this recipe a try. This is an excellent idea especially because if you were to make it in bulk you could buy small mason jars or decorate them yourself to give the marmalade as a gift. I’ve made hot pepper jam before but usually use fruit as an additive, so it will be interesting to see how zucchini tastes. Thank you so much for sharing this!

    • I think you’ll like it jinkies! And you’re right, some small decorated jars make great gifts, but make lots… it’s very popular!

  14. This is great! I love sweet marmalade made with fruits and never tried it with chlli before.
    We have some chilli in our garden.
    I am very eager to try to make it myself.
    Thanks for sharing.

  15. This is definitely an interesting combination, I have heard about zucchini before, but in completely different meals, I have never thought that can be used as marmalade material, and now that I think about it almost anything can be, which is great. I can’t really picture how this will taste, but the combination seems to be perfect for some crackers, maybe as a cool snack on a picnic, great idea!
    Thanks for sharing.

    • You’ve got the right idea ae… crackers, some cream cheese, a cool, bubbly drink, and your favorite picnic site!

  16. Back in the chill of last November, I promised I’d give this recipe a go when zucchini season came round again. Well, I made a batch this morning and I can officially report that it is *gorgeous*. I had fresh nasturtium flowers growing too and added some of those and it looks as lovely as it tastes. It’s going to be a taste of summer through the winter evenings and I shall certainly make another batch for the larder.

  17. That is great to hear Sue, so glad it turned out well for you – it’s a delicious combo! And don’t the nasturtiums look pretty?! Thanks for letting us know of your success…

  18. This is very interesting. I had no idea that there was even such a thing, much less that I could make it myself. I have to say that serving it with soft cheeses sounds quite nice. Would gourmet crackers be better or some nice, crusty, bread? I could really see it with either one.

    I know just who to make this for too, and the best part is that the person I have in mind always has extras of the main ingredient, from their garden. I can’t wait to try it. Something like this would make a nice “thank you” for all the veggies I’ve been gifted.

  19. Well I am just going to take the “good for a rub over pork” and run with it, because that is exactly what I thought of when I first say it. This sounds delicious, and I have to say that I am not I have ever had a zucchini marmalade before, or really anything close to it, but this seems like a zesty and perfect way for me to try it out. Looks like another winner, so thank you.

  20. That doesn’t sound too appealing to me but I’m sure it tastes amazing, looks pretty good from the pictures. Spreading it over some homemade bread or crackers would probably be the way I eat it. Is the taste of ginger really strong?

  21. On a scale of 1 to 5 (5 being the strongest), I’d rate the ginger strength at a 1 – but it’s easy enough to adjust the amount of ginger to suit personal tastes.

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