Zucchini Marmalade

* Be sure to check out my new The Chickens page at the top right of my header.*

I know what you thinking Zucchini Marmalade, this chick has lost her mind.  DT was very skeptical but I can ensure you he is now a believer, this marmalade is delicious.  A reader Diana shared this recipe with me as I was/am in sheer desperation of any way to use up buckets and buckets of zucchini.

The result is a wonderfully sweet marmalade that tastes like strawberry.  Or what ever flavor of jello you prefer.  The zucchini taste melts away and is not noticeable, but I can promise you this I feel better about giving it to my boys, it has veggies in it and they gobble it up.

I am going to make another batch using yellow squash this week.

Ingredients:6 Cups zucchini, grated finely, 6 Cups sugar, 1/2 Cup lemon juice, 1 20 oz large can crushed pineapple, 1 6oz package Jello, any flavor….our favorite is strawberry, but I’d also like to try raspberry this year

Begin by cleaning the zukes well then chopping off the ends and slicing down the middle.

These zucchini got rather large so I will need to remove the seeds, but if yours are nice and tender, just skip this part.

Then over a thin kitchen towel grate the zukes.

Then after each zucchini, gather up the ends of the towel

and squeeze out the excess water over the sink

Then measure out the zucchini

and place into a large stock pot, continue grating until you have six cups.  I used 2 extra large zucchini.

To the grated zucchini, add the sugar. 6 cups seems like a lot so I think next time I am going to try 5.

Stir well until sugar melts and put on high heat.

The mixture will change as it boils

then it will get real frothy

and then turn clear.

after the 20 minutes add the lemon juice

and canned crushed pineapple.

Meanwhile in another large stock pot fill with water and set to boil.

Stir well

and return to a boil for 5 more minutes.

Then remove from the heat and stir in the jello, stir really well.

Ladle into clean jelly jars.

and process in boiling water bath for 5 minutes.  When you remove the jars make sure the lids are tight and the tops can’t be popped in the center.

They should last easily for 6 months.  Enjoy as you would any jam or marmalade.

In the words of Yo Gabba Gabba, “Try it, you’ll like it”

Zucchini Marmalade
6 Cups zucchini, grated finely (I don’t see why you couldn’t use yellow squash!)
6 Cups sugar
1/2 Cup lemon juice
1 large can crushed pineapple, 20 oz
1 6oz package Jello, any flavor….our favorite is strawberry, but I’d also like to try raspberry this year

Boil zucchini and sugar for 20 minutes. Add lemon juice and crushed pineapple. Boil for 5 minutes.  Add gelatin and stir until dissolved.  Remove from heat, pour into hot jars and seal.  Process in water bath for 5 minutes.  (I think it made about 3 quarts, but don’t quote me on that…LOL!)

I am happy to list this post @
Eat at Home, “Ingredient Spotlight”