Zucchini Marmalade

This is an old post from my gardenbre days … written in my 4th year of gardening at the allotment. I’m beginning my 10th year now! Wow. How. Time. Flies.

Two pots on the stove. A reminiscence AND a segue from my prior post below.

In the small pot at the back are yellow and green tomatoes from my last garden haul, chopped & simmering, providing a nice colour change to the red pastes and it tastes quite fresh. It supposedly has a lower acid content than the red which is good for anyone with dietary issues … like my mother.

In the big pot at the front is a zucchini marmalade. I slightly altered a recipe I used from the cosmic cowgirl who said she got it from the BerNARdin Guide to Home Preserving magazine which I bought at Canadian Tire along with most of my canning gear (the cosmic cowgirl’s post doesn’t exist now so I’ve linked to this recipe). Instead of using fresh ginger and putting it into a cheesecloth bag with the pith, I sliced candied ginger in syrup and added it directly into the zucs, oranges, lemons and sugar. Even after hours on a slow boil, it only gelled to a little beyond a syrup but enough that it was spreadable and not pourable – there was little liquid left … just enough that I was able to spoon it over the top of the slaw to cover it. I will use it as a condiment with cheese and foie gras.

At back are jars of dark tomato sauce that was in the slow cooker on high for 3 days total (I would only have it on high for 2 days if I did it again – I think) or maybe on low for 3 days). That said, I still need to taste it on pasta to see if the flavour is too deep. It’s a work in progress. I will dilute it with the other sauce if necessary. I like the colour and think the layers of flavour will prove to be good so it was worth the experiment.

For this batch of San Marzano tomatoes, I made a simple syrup using organic golden cane and threw in a dash of pink salt harvested in the Andes Mountains. The salt gives it a bit of caramel taste. I poured the boiling syrup over the tomatoes and let them stew for over an hour then placed them in the dehydrator on high for a few hours with thick cut zuc chips dipped in syrup as well (eaten – so not shown)!

There is not a whole lot to say about a pot of pure chopped tomatoes slow cooking and filling a home with the rich smell of Summer harvest as the shivers of Autumn begin … hmmm

… or maybe there is …

I have finally figured out a system for labeling – writing directly on the lids with a laundry ‘sharpie’ works well with the metal lids because they can only be used to seal the jars once (I’m not sure yet how I’ll label my Tattie Lids which are reusable – I have to find a label that stays on yet is easy to remove once it’s done it’s job – the ones I got a year ago from Lee Valley already look like they’ve lost stickiness.


All in all – yesterday’s annual first day of water bath canning went well. There are dirty dishes galore piled on the floor waiting for some soap and water … and the kitchen, dining and living rooms look like a pack of wild animals were let loose to party in them … other than that … smooth as dupioni silk!

Note to Self – get a gel mat for the kitchen sink/stove area. Woah was Me & my aching back!

3 thoughts on “Zucchini Marmalade

  1. I think I can smell it from here! You are really inspiring me to make some marmalade… since I already have a mason jar obsession to deal with.


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