Lemon ginger zucchini marmalade from The Complete Book of Small-Batch Preserving, Second Edition: Over 300 Recipes to Use Year-Round by Ellie Topp and Margaret Howard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • NikkiS on September 27, 2025

    I made this and found the directions off. It calls for a final boil of 30 minutes but mine gelled much sooner, and even though I removed it from the heat when I noticed, it came out hard as a rock. I can't say anything about the flavor, unfortunately. I've had much success with other recipes in the book.

  • puffinpower on July 10, 2012

    Definitely the best marmalade I've ever made; quite possible the best marmalade I've ever eaten. Perfect balance between sweet and tangy. Delicious on breakfast toast, but I could also see it being a nice sauce for fish or chicken. I found cooking 40 minutes made for perfect gelling.

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