Zucchini Marmalade

Brighten up your preserves with this irresistible Zucchini Marmalade—a unique twist on traditional spreads that delivers a delightful harmony of flavors. Made with garden-fresh zucchini, zesty orange and lemon, a touch of warming grated ginger, and a hint of sweetness from granulated sugar, this recipe transforms humble ingredients into a vibrant, citrus-forward marmalade. Perfectly balanced with the natural sweetness of zucchini and the tangy kick of citrus, it’s slow-cooked to achieve a luscious, jam-like texture. Whether slathered over your morning toast, stirred into yogurt, or used as a glaze for roasted meats, this easy homemade marmalade is a versatile addition to your pantry. With just 20 minutes of prep time, this surprisingly simple recipe is your ticket to adding a little sunshine to your everyday meals.

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 2

Ingredients

• 500 grams zucchini
• 300 grams granulated sugar
• 1 large (zested and juiced) orange
• 1 (zested and juiced) lemon
• 1 teaspoon (grated) fresh ginger
• 120 milliliters water

Directions

Step 1

Wash and dry the zucchini thoroughly. Grate the zucchini using a box grater or food processor and set it aside.

Step 2

Using a microplane or fine grater, zest the orange and lemon into a bowl, being careful to avoid the bitter white pith. Then, juice the orange and lemon into the same bowl. Set the juice and zest mixture aside.

Step 3

In a medium-sized pot, combine the grated zucchini, granulated sugar, orange-lemon juice and zest, grated ginger, and water. Stir everything well to ensure the sugar begins to dissolve.

Step 4

Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.

Step 5

Once the mixture has reached a boil, reduce the heat to a gentle simmer. Continue cooking for 45-50 minutes, stirring every few minutes to avoid burning, until the marmalade thickens and becomes jam-like in consistency.

Step 6

To test for doneness, place a small dollop of the marmalade on a chilled plate. If it holds its shape and does not run, it is ready. If it is still too runny, cook for an additional 5-10 minutes and test again.

Step 7

Once done, remove the pot from the heat and let the marmalade cool slightly. Carefully transfer the hot marmalade into sterilized glass jars while still warm.

Step 8

Seal the jars tightly and allow them to cool completely at room temperature before storing them in the refrigerator or pantry. The marmalade can be stored for up to 1 month in the refrigerator or 6-9 months if properly sealed and stored in a cool, dark place.

Nutrition Facts

Serving size	1141.8 grams (1141.8g)

Amount per serving	% Daily Value*
Calories	1416

Total Fat 1.80g	2%
Saturated Fat 0.40g	2%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 4767mg	207%
Total Carbohydrate 361.90g	132%
Dietary Fiber 9.20g	33%
Total Sugars 350.50g
Protein 7.10g	14%

Vitamin D 0IU	0%
Calcium 165mg	13%
Iron 2mg	13%
Potassium 1452mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.1%

Protein: 1.9%

Carbs: 97.0%