This citrusy spread, swimming with grated zucchini and tart apple, gets a hint of spice from jalapeno and fresh ginger.
- 1/2-inch knob fresh ginger root, peeled and smashed but still intact
- 1 cinnamon stick
- 3 whole cloves
- 1 medium navel orange, thinly sliced into rounds
- 1 medium lemon, thinly sliced into rounds
- 2 1/2 cups grated zucchini (about 3 medium)
- 1/2 Granny Smith apple, peeled and grated (about 1/2 cup)
- 1 fresh jalapeno, seeded and minced
- 2 cups granulated sugar
- Tie the ginger, cinnamon stick, and cloves in a piece of cheesecloth. Remove and discard any seeds from the orange and lemon, and then finely dice, making sure the peels in particular are chopped small.
- In a large saucepot over medium-high heat, add the spice bag, orange and lemon, zucchini, apples, jalapeno, and sugar, and stir until the sugar dissolves.
- Continuing to stir constantly, bring the mixture to a rapid boil. Lower the heat to medium and continue to cook until the marmalade reaches a thick consistency, stirring often to prevent sticking, about 15 minutes.
- Remove the pot from the heat, and skim off and discard any foam from the top.
- Sanitize the jars by filling a large pot with water and placing it over high heat. Add the jars right-side up and boil them for 10 minutes. Reserve the water to process the filled jars.
- Discard the spice bag. Ladle the marmalade into the sterile canning jars, leaving about 1/4 inch of room at the top. Wipe the jar rims clean, tightly screw on the lids, and process the jars in the boiling water bath for 10 minutes.
- Remove the jars from the pot (making sure that the lids have popped) and set them aside to cool completely before storing or refrigerating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Marmalade
- Method: Stovetop
- Cuisine: Condiments
Keywords: zucchini, orange, citrus, marmalade, spicy