Ginger Lemon Zucchini Marmalade

Hello Dear Friends,

Today I have a recipe for you that you are not used to :) zucchini so we know green squash We make all kinds of food. Mostly, we do not miss stuffed, olive oil or mucveri from our table. I am one of those who love to prepare the occasional soup, and no one makes it too much.

That being the case, I had friends who were very surprised even when I mentioned their name with marmalade, but they couldn't believe it when they tasted it, and some even thought I was joking :) I made some of them taste without telling me what it was and only one of them understood what it was.

Once this recipe is tried, it will always be in the back of your mind. When it is combined with lemon and fresh ginger, a new, lively and different flavor emerges. Moreover, only 1 hour is enough.

Love…

Ingredients for Ginger Lemon Pumpkin Marmalade Recipe

• 1,25 kg zucchini (gum squash)
• 750 gr granulated sugar
• 3 lemon
• 90 g fresh ginger

How to Make Ginger Lemon Pumpkin Marmalade Recipe?

1. Peel the zucchini, divide it into 4 equal parts, remove the core with a knife or spoon, cut it into cubes and put it in a medium saucepan.
2. Grate the rind of the lemons with the small side of the grater or remove them with a zest knife and set aside.
3. Squeeze the juice of the lemons into the pot, and put all the remaining lemon peels in a clean cheesecloth or bonnet.
4. Grate the ginger with the fine side of the grater (You only need to grate half of it), take the lemon peels into the bonnet and tie it up.
5. Put the pot on the stove on low heat. Add the cheesecloth ball to the juiced zucchini (with lemon zest, ginger, lemon and ginger peels) and cook until the zucchini turns yellow and soft.
6. Add the sugar to the browned zucchini and stir over low heat until the sugar dissolves. Continuously clean the white foams formed with the help of a spoon.
7. After boiling it for a while, take it to bubbling on very low heat. Stir occasionally. Bake for 25 minutes. (Before starting all these processes, put a small plate in the freezer. With this plate, we will check whether your jam has a consistency.)
8. When your jam starts to thicken, pour some on the cooled plate with the help of a spoon. Tilt the plate horizontally and check the fluidity of the jam. If your jam does not flow quickly and moves slowly with a thick consistency, it means it is done.
9. After this step, you took the ginger and lemon peel ball out of the pot.
10. Fill the zucchini you passed through the blender into the jars you sterilized before.