Lemon-Ginger Marmalade

  • 2 c. summer squash, grated (you can use zucchini, pattypan, or any other kind - I used a yellow marrow)
  • 2 lemons
  • 2 T. fresh ginger, peeled and grated
  • 1 apple, cored and cut into quarters
  • 2 c. granulated sugar

Place the grated summer squash in a stainless steel saucepan. Zest the lemon and add that to the grated squash. Peel the lemons. Place the peel and the ginger on a piece of cheesecloth. Gather up the edges and tie it with a string to make a bouquet garni.

In a blender or food processor, purée the apple and lemons together.

Combine the fruit purée and sugar with the grated squash, and place it with the bouquet garni in a saucepan.

Bring the mixture to a boil, stirring constantly while heating. Lower the heat to a simmer and cook for 45 minutes, stirring frequently. Discard the bouquet garni. If the marmalade is too chunky for your tastes, blend gently with an immersion blender before ladling into small jars with tight-fitting lids. Cool and store in the refrigerator or freezer until needed.

  • Yields: 5 cups
  • Preparation Time: 1 hour
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