Put the grated zucchini in a large saucepan in which the marmalade was cooked.
Using a vegetable peeler, remove the zest from the oranges and lemons.
Finely chop it and add it to the zucchini. You can just grate the zest on a grater.
Peel the lemons and oranges from the remaining peel and white core, remove the pits. Tie the peel and core in a large gauze bag.
Grate the ginger and tie it in a separate gauze bag.
Finely chop the oranges, lemons and apple, add everything to the saucepan to the zucchini.
Put on medium heat, add sugar, bring to a boil and completely dissolve the sugar. Add the seasoning bags, reduce the heat and stir for 45 minutes.
Remove the gauze bags from the finished marmalade, pour it into hot sterilized jars, roll up the lids.
Sterilize closed jars in boiling water for 10 minutes.
And that's where the cooled marmalade is located. It can be seen that it does not flow, but seems to be held by a piece.
