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Lemon Ginger Zucchini Marmalade presented in a glass jar, with a close up look of jelly in a spoon

Lemon Ginger Zucchini Marmalade

Lemon Ginger Zucchini Marmalade is an easy one-pot marmalade made using fresh garden Zucchini, ginger, and lemon.
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 400 grams

Ingredients

  • 2 cup Grated Zucchini -286 grams
  • 2 Lemons
  • Juice of 2 lemons -40 grams
  • Yellow skin of 2 lemons -30 grams
  • Seeds + White Pith of Lemons
  • 2 cup of Sugar -400 grams
  • 2 inches of chopped ginger -30 grams
  • 1 teaspoon cinnamon powder -If using
  • ¼ teaspoon nutmeg powder -If using

Instructions

  • Rinse the lemons, zucchini and ginger thoroughly and get rid of any impurities.
    2 cup Grated Zucchini, 2 Lemons, 2 inches of chopped ginger
  • Dry them completely with a clean kitchen towel.
  • Peel the outer yellow skin from the lemons. Leave the white part.
    2 Lemons
  • Finely chop the outer yellow skin and keep it aside.
    Yellow skin of 2 lemons
    Cut Lemon
  • Juice the lemons in a small bowl. Do not discard the seeds. Keep the seeds separate.
  • Now slice the white pith of the lemons and add them to a small clean muslin cloth along with the seeds.
    Seeds + White Pith of Lemons
    Lemon Peels
  • Tie a knot and keep it aside.
    Lemon peels and seeds tied in a muslin cloth
  • Lemon peels and seeds tied in a muslin cloth
  • Grate the zucchini and keep it aside.
    Grated Zucchini
  • Slice the ginger into julienne or as desired and keep it aside. It is going to soften so any shape is fine.
    Cut Ginger
  • In a heavy bottom, add in the grated zucchini, cut ginger, yellow lemon peels, juice of 2 lemons, sugar and the tied cloth.
    Juice of 2 lemons, 2 cup of Sugar
    Ingredients for Lemon Ginger Zucchini Marmalade
  • Bring the mixture to a boil stirring in between.
  • Once you get a boil let this cook on medium for 15-20 minutes.
    Courgette Jam getting cooked
  • Once you see that the zucchini and the lemon peels are softened, let the mixture come to a rolling boil.
    Courgette Jelly getting cooked
  • You can check if the marmalade is done using a wrinkle test on a cold plate. Once the marmalade seems to be done, add a drop or teaspoon to the plate. Wait for a min and then press it against your fingers. If the surface wrinkles it means it is done.
    Wrinkle Test while making Marmalade
  • Alternatively, you can use a candy thermometer. Once the temperature reaches 104.5 deg c or 220 deg F you are done.
    Marmalade is done
  • Switch off. Do not let it go over 220 Deg F or the jam or marmalade will ruin it.
  • Remove the cloth and discard the lemon peel and seeds.
    Muslin Cloth Removed
  • Add cinnamon and nutmeg powder, if using and give a quick mix.
    1 teaspoon cinnamon powder, ¼ teaspoon nutmeg powder
  • Let it cool completely before filling it in jars.

Notes

  • Keep everything sterilized and clean.
  • The jars should be well sterilized in hot water and completely dry before using.
  • To store any Jam, Jelly, or Marmalade it is best to use glass jars.
  • Use clean kitchen towels.
  • Use clean and sterilize vessels, knives, or anything you are using.
  • Always use a clean and sterile spoon to take the marmalade out of the jars.
  • Cooking time may vary as it depends on a lot of factors. How thick or thin you have cut the fruit, the size of the pan as well as the heat at which you are boiling the fruit.
  • The measurements given for lemon are a rough guide. I have used medium size lemons.
  • Use a large vessel to cook, as the sugar bubbles up and there are chances to spill over.
  • A candy thermometer is not essential but it would help you determine the setting point accurately.
  • The marmalade might be liquid at the start. Do not worry it will thicken as it cools down.
  • Wait for a day and then check. If it's thick, then you can re-boil it, but do not overdo this. One can even add around half lemon juice to help it thicken.
  • Cool down completely and then fill it in glass jars.
  • Read above for substitutions
Pro tip - To extract the maximum juice from lemon, remove it from the fridge at least 30-40 minutes before and if possible add them to lukewarm water.