Zucchini Orange Marmalade Recipes

Steps:

• Combine everything but the jello in a pot.
• Boil for 10 minutes.
• Add the orange jello and stir well.
• Put in hot, STERILE jars and top with wax.

Steps:

• Have 4 or 5 washed half-pint jars, kept ready on a try in a warm oven.
• Place shreded zucchini in a large, heavy-bottomed stainless steel saucepan or kettle. Use a zester to remove just the colored peel from oranges; stir into zucchini in pot. Use a peeler or sharp knife to remove white pith and remaining peel from oranges and lemons; tie in a large gauze bag. Tie grated ginger in a separate gauze bag.
• Finely chop oranges, lemons and apples an stir into the pot, Place pot over medium-high heat. Add sugar, stirring until sugar dissolves and mixture is boiling. Add gauze bags to the mixture. Reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes, or until marmalade reaches desired consistency. Discard seasoning bags. Ladle into hot jars and process in a boiling water canner for 10 minutes.

Steps:

• Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

Steps:

• In a saucepan place zucchini and water, bring to a boil and boil 10 minutes.
• Add sugar, lemon juice and pineapple.
• Cook 10 minutes.
• Stir in apricot Jello and cook 10 minutes.
• Pour into hot, sterile pint jars and adjust lids.
• Cool completely.

Steps:

• Remove the orange zest with a vegetable peeler and slice fine, place into a heavy bottom stainless steel large pot.
• Remove white pith from oranges and peel and pith from lemons. Place in cheese cloth along with ginger root.Tie cloth and place in the pot.
• Over the pot slice the segments of the oranges and lemons dropping into the pot and discard the membrane and seeds. Squeezing as much juice into the pot.
• Add the remaining ingredients to the pot.Bring to a boil over medium high heat stirring to dissolve sugar. Rise heat to high and boil hard stirring often till the mixture reaches the jell stage. It took me 1 hour. Squeeze the spice bag in a strainer over the mixture to release all goodness into the marmalade. Discard the bag. Skim off foam.
• Meanwhile have the water bath ready and prepare the jars and lids for canning.
• Ladle the marmalade into the jars leaving 1/4 inch head space. Remove air bubbles. wipe rims and place lids on. Place bands on to fingertip-tight.
• Place in a boiling water bath and place lid on. Process for 10 minutes. Remove cover to pot and shut of flame. let sit for 5 minutes. Remove to a draft free spot.
• Label and store. use within one year.