Freezer Zucchini Marmalade

Freezer Zucchini Marmalade

Pretty light yellow. Use decorative jars.

Peeled and grated zucchini                         8 cups       2 L

Oranges, quartered and seeded                   6               6

Lemons, quartered and seeded                    2               2

Crushed pineapple, well-drained                19 oz.        540 mL

Granulated sugar                                         5 cups       1.25 L

Orange-flavored gelatin                              2x 3 oz.    2X85 g

(jelly powder)

Lemon-flavored gelatin .                            1 x3oz.     1 x85 g

(jelly powder)

Put zucchini into large pot. Grind oranges and lemons including. rind. Add to pot. Add pineapple and sugar. Heat, stirring often, until mixture boils. Boil 15 minutes.

Add gelatin powders. Stir to dissolve. Cool. Pour into containers, leaving 1 inch (2.5 cm) headroom. Freeze.

Makes 12 cups (3 L) or 6 pints marmalade.

Freezer Strawberry Jam

Make in the fall, well in advance of holiday company.

Crushed strawberries, fresh                           3 cups      750 mL

or frozen whole

Granulated sugar                                            5 cups      1.25 L

Water                                                              1 cup        250 mL

Pectin crystals                                                1 x2 oz.    1 x55 g

Stir strawberries and Sugar together in bowl. Let stand for 10 minutes.

Combine water and pectin crystals in saucepan. Heat and stir until mixture reaches a boil. Boil for 1 minute, stirring continually. Remove from heat. Pour over strawberries.

Stir for 2 minutes. Fill freezer containers, leaving 1 inch (2.5 cm) headroom. Let stand on counter for 24 hours to set.

Freeze. Makes 7 cups (1.75 L) jam.

Orange Marmalade

Always popular on toast or biscuits.

Oranges, quartered and seeded                        2                2

Lemon, quartered and seeded                          1                1

Grapefruit, cut in eights and                            1                1

seeded

Water, 3 times as much as fruit

Granulated sugar, equal to amount of fruit mixture

Grind first 3 fruits including rind. Measure then put into large saucepan.

Add water. Boil, stirring occasionally, for 20 minutes. Let stand at room temperature for 24 hours.

Measure fruit mixture and return to saucepan. Add sugar. Heat, stirring often, until mixture boils. 

Boil until it jells. This will take about 1 1/4 hours. Fill hot sterilized half pint jars to within 1/4 inch (0.5 cm) of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.

Makes 8 half pints marmalade.

Peach Zucchini jam

Wonderful yellow color with red specks of cherry.

Grated and peeled zucchini,                 11 cups         2.75 L

4 lbs. (1.8 kg)

Granulated sugar                                     6 cups         1.5 L

Unsweetened crushed pineapple,           19 oz.          540 mL

well-drained '

Red maraschino cherries,                        12               12

quartered (add more if desired)

Peach-flavored gelatin (jelly powder)     3 x3 oz         3x85 g

Combine zucchini and sugar in large saucepan. Heat and stir until sugar dissolves and mixture comes to a boil. Boil for 15 minutes.

Stir in pineapple. Boil for 5 minutes. Remove from heat.

Add cherries. Stir. Cut off corners of gelatin packages so you can pour granules in slowly as you keep stirring to dissolve. Fill hot sterilized pint jars to within 1/2 inch (1 cm) of top. 

Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. 

Makes 5 pints jam.