Zucchini Marmalade: A Bright, Fresh Twist for Your Pantry!

Hey there, Jason Griffith here! As we head deeper into the bountiful summer of 2025 here in Marion, South Carolina, home gardeners (and even diligent grocery shoppers!) often find themselves with an abundance of versatile zucchini. And while you might think of zucchini for savory dishes, I’m here to introduce you to a truly unique and delightful sweet preserve: Zucchini Marmalade. This bright, fresh twist combines the subtle flavor of zucchini with the vibrant zing of lemon and the warm spice of ginger, creating a spread that’s perfect for topping your morning toast or adding an unexpected twist to desserts.

Why I Love This Recipe

I’m a huge advocate for creative uses of seasonal produce, and this Zucchini Marmalade is a prime example of culinary ingenuity. What I particularly love about this recipe is its surprising depth of flavor. The zucchini provides a beautiful texture base, absorbing the zesty lemon and aromatic ginger, while the process of extracting pectin from the lemon pith and seeds ensures a perfect, natural set. It’s a fantastic way to transform humble zucchini into a sophisticated and incredibly flavorful spread that stands out from traditional jams. It’s truly a unique taste experience that will delight your taste buds and impress anyone you share it with!

Ingredients

Here’s what you’ll need to create this uniquely delicious Zucchini Marmalade:

• 2 cups shredded zucchini (about 1-2 medium zucchinis)
• 2 lemons (large, fresh)
• 2 cups water
• 2 cups granulated sugar
• 2” piece of fresh ginger, peeled and minced (adjust to your taste)

Swaps and Notes

• Zucchini: Use fresh, firm zucchini. Shredding it helps it break down nicely into the marmalade. Do not squeeze out excess liquid here, as you want the moisture for the jam.
• Lemons: Using the whole lemon (zest, juice, and pith/seeds for pectin) is key for this recipe’s flavor and set.
• Fresh Ginger: The 2-inch piece provides a noticeable but not overpowering ginger flavor. Adjust the amount based on your preference for ginger. You can also grate it instead of mincing for a stronger infusion.
• Sugar: Granulated sugar is essential for both sweetness and setting the marmalade. Do not reduce the sugar unless you are familiar with no-sugar-added pectin recipes.
• Jam Pot: A wide, heavy-bottomed pot or a Dutch oven is ideal for making jam, as it allows for even heating and quick evaporation.
• Canning Jars: Ensure your jars are clean and sterilized if you plan on water bath canning for long-term shelf stability.

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Directions

Making Zucchini Marmalade involves a few precise steps, but it’s a rewarding process that yields a beautiful preserve.

1. Prepare Jars: Get your jars ready by washing them in hot, soapy water, rinsing well, and keeping them warm (in a low oven or dishwasher cycle) until ready to fill. If you plan to water bath can the marmalade for long-term storage, set up your water bath canner now, ensuring it’s half-filled with water and warming.
2. Prepare Lemon Zest: Using a sharp paring knife or a vegetable peeler, carefully peel just the yellow part of the lemons, leaving the bitter white pith behind (don’t throw the pith or seeds away just yet!). Slice the lemon zest into very thin strips (julienne).
3. Prepare Lemon Juice, Pulp & Pith/Seeds: Juice the lemons, saving the seeds on the side (you can place them in a small cheesecloth bag or directly in the pot). Ensure you keep as much pulp as possible in the juice. Also, finely dice up the white pith from the lemons, keeping all parts (zest, juice/pulp, pith, seeds) separate.
4. Extract Pectin Gel: In a jam pot or large saucepan, take the lemon seeds and diced white pith and combine them with 2 cups of water. Bring to a gentle simmer over low heat and simmer for about 30 minutes. Keep a close eye on it, as the volume will reduce significantly. Resist the urge to let it boil dry. By the end, you should have roughly ½ cup of thickened, slightly sticky gel from the natural pectin.
5. Remove Solids: Using a slotted spoon, remove and discard the cooked pith and seeds, leaving just the thickened pectin-rich gel in the pot.
6. Add Lemon Components: Now, it’s time to add in all that lovely lemon juice, pulp, and the zest strips to the gel you’ve made in the pot.
7. Add Sugar, Ginger & Zucchini: Add the granulated sugar, minced fresh ginger, and, of course, the shredded zucchini to the pot. Stir everything together gently to combine. Adjust the ginger to your taste if you prefer a milder or stronger flavor.
8. Rapid Boil to Gel Stage: Turn the heat up to high and boil the mixture rapidly, stirring frequently, for about 10 minutes, or until it reaches the gel stage (which is 220°F (104°C) on a digital thermometer). You can also test it with the plate method: place a small plate in the freezer for a few minutes. Spoon a small amount of hot marmalade onto the chilled plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s ready!
9. Fill Jars: Carefully pour the finished zucchini marmalade into your warm, clean canning jars, ensuring you leave about a ¼ inch of headspace from the top rim of the jar.
10. Cap & Store/Process: Wipe the rims of the jars clean. Cap the jars with two-part canning lids (flats and rings) and tighten the rings to fingertip tight. You can either store them immediately in the refrigerator for immediate enjoyment (they will last for several weeks to a month), or process them in a water bath canner for 10 minutes for longer shelf life (follow proper canning procedures for processing and cooling).

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Enjoy this delightful marmalade and brighten up your meals!

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Tips for Success

• Pectin Extraction is Key: Don’t skip simmering the pith and seeds. This extracts the natural pectin needed for the marmalade to set properly.
• Don’t Overcook Gel: Watch the pectin gel carefully in step 4; it should be reduced but not completely dry or burnt.
• High Heat, Rapid Boil: A rapid boil is essential in step 8 for the pectin to activate and for the marmalade to set. Keep stirring to prevent scorching.
• Test for Set: Always test for the gel stage (either with a thermometer or the plate method) to ensure your marmalade sets correctly.
• Clean Jars: If canning, ensure your jars and lids are properly sterilized and hot to prevent thermal shock and ensure a good seal.
• Adjust Ginger: The amount of ginger is a guideline; taste and adjust based on your preference for ginger’s intensity.

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Serving Suggestions and Pairings

This unique Zucchini Marmalade is incredibly versatile and can elevate a variety of dishes:

• Breakfast: Spread it generously on morning toast, scones, English muffins, or croissants.
• Baking: Use it as a filling for tarts, pastries, or a unique topping for pound cake or muffins (like my These Easy Pumpkin Spice Muffins Are My Favorite Fall Treat to Bake on Repeat).
• Savory Twist: A small dollop can be served alongside roasted chicken or pork, or even a sharp cheese board for an unexpected sweet-and-sour element.
• Beverages: Stir a spoonful into hot tea or use it as a base for a refreshing summer drink like my This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.

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Storage and Leftover Tips

If stored in the refrigerator, this Zucchini Marmalade will last for several weeks to a month. If properly processed in a water bath canner, it can be stored in a cool, dark place for up to 1 year. Once opened, refrigerate.

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More Recipes You Will Love

If you loved the creative use of fresh produce and the comforting appeal of homemade preserves, here are a few more delightful recipes that I think you’ll absolutely love:

• For another fantastic way to use up ripe fruit in baking, check out my This Chocolate Chip Banana Bread Is My Favorite Way to Use Up Overripe Bananas.
• If you’re a fan of comforting fall flavors, my These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form are a must-try.
• And for a delightful no-bake fall dessert, my This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is perfect.

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Final Thoughts

This Zucchini Marmalade is truly a unique and wonderful preserve that transforms humble zucchini into a bright, zesty, and subtly spiced delight. It’s a rewarding project that results in a versatile spread perfect for brightening up your meals. Give it a try, and discover the unexpected deliciousness of zucchini in a whole new way!

What’s the most unique fruit or vegetable preserve you’ve ever made or tried? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!