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Print Recipe
Zucchini Marmalade with Ginger Recipe
Delicious marmalade! Rich citrus taste and tangy aftertaste of ginger - for me it's just amazing. Zucchini does not boil, but remains crispy pieces.
Course Desserts
Cuisine Uzbek
Cook Time 60 minutes
Servings
Ingredients
Course Desserts
Cuisine Uzbek
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Put the grated zucchini in a large pot in which to boil the marmalade.
    Put the grated zucchini in a large pot in which to boil the marmalade.
  2. Use the vegetable peeler to remove the zest from the oranges and lemons.
    Use the vegetable peeler to remove the zest from the oranges and lemons.
  3. Finely chop it and add to zucchini. You can just grate the zest.
    Finely chop it and add to zucchini. You can just grate the zest.
  4. Clean lemons and oranges from the remaining peel and white core, remove the bones. Tie the rind and core into a large gauze bag.
    Clean lemons and oranges from the remaining peel and white core, remove the bones. Tie the rind and core into a large gauze bag.
  5. Grate the ginger and tie it in a separate gauze bag.
    Grate the ginger and tie it in a separate gauze bag.
  6. Finely chop the oranges, lemons and Apple, add everything in a saucepan to the courgettes.
    Finely chop the oranges, lemons and Apple, add everything in a saucepan to the courgettes.
  7. Put on medium heat, add sugar, bring to a boil and complete dissolution of sugar. Add the seasoning bags, reduce the heat and stir for 45 minutes.
    Put on medium heat, add sugar, bring to a boil and complete dissolution of sugar. Add the seasoning bags, reduce the heat and stir for 45 minutes.
  8. From the finished marmalade, remove the gauze bags, pour it into hot sterilized jars, roll up the lids. Sterilize the closed jars in boiling water for 10 minutes.
    From the finished marmalade, remove the gauze bags, pour it into hot sterilized jars, roll up the lids.
Sterilize the closed jars in boiling water for 10 minutes.
  9. And that is where the cooled marmalade. It can be seen that it does not flow, but as if a piece is kept.
    And that is where the cooled marmalade. It can be seen that it does not flow, but as if a piece is kept.

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