Dairy Farmers of Canada

Gingered zucchini marmalade

This is the Gingered zucchini marmalade recipe.

  • Prep: 20 min
  • Cooking: 45 min
Yields 3 cups (750 mL)
gingered zucchini marmalade

Ingredients

  • 2 cups (500 mL) zucchini finely diced
  • 1 orange
  • 1 lemon
  • 2 tbsp (30 mL) fresh ginger peeled and grated
  • 1 apple cored and cut into quarters
  • 2 cups (500 mL) sugar
Placeholder alt

READY FOR REWARDS?

Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.

SUBSCRIBE

Preparation

Place zucchini in a stainless steel saucepan.

Zest orange and lemon and add to zucchini. Peel orange and lemon. Place peel and ginger on a piece of cheesecloth. Gather up the edges and tie with string to make a bouquet garni.

In a blender or food processor, purée apple, orange and lemon together.

Combine fruit purée and sugar with zucchini, and place with bouquet garni in a saucepan.

Bring to a boil, stirring constantly while heating. Lower heat to a simmer and cook for 45 minutes. Discard the bouquet garni.

Purée the mixture using a hand blender until it resembles a relish or chutney. Cool and store in the refrigerator until needed.

Tips

A serving = 30 mL (2 tbsp)

Delightful to accompany the ricotta, spinach and mint terrine.The marmalade lasts in the refrigerator for up to three weeks and tastes better the day after it’s made!

Learn more about

Nutritional information

Per serving
Energy: 73 Calories
Protein: 0 g
Carbohydrate: 19 g
Fat: 0 g
Fibre: 0.7 g
Sodium: 1 mg

Top 5 Nutrients

(% DV*)
Calcium: 1 % / 8 mg
Folate: 2 %
Magnesium: 1 %
Vitamin B6: 2 %
Vitamin C: 14 %