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| I have organic lemons and non-organic oranges, loads of scarred zukes (and this recipe calls for peeling so that's perfect), but it takes a while to prep, 5C of shredded zuke (don't know how many lbs but that's a lot) only makes 4 jars, so before I make it I'd like opinions from people who have tasted it. I made 1 pint of Linda Z's Zucchini Preserves, stuck it in the fridge and hate to say I don't care for it. So I'd like to save the effort (and the citrus) if the Ball recipe is disappointing. We do like lemon ginger marmalade, and DD liked orange she tried at a diner (you know those little square plastic packets), hoping it will taste similar but use the zukes since we don't have that much room in freezer, already have ratatouille from last year (not many ripe tomatoes yet this year) and I've been making pickles with the cukes so don't need more pickles. We're not relish people either. Thanks |
Follow-Up Postings:
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| I guess the answer is no. I tried it, seemed very "shreddy" (not dense, just not like a marmalade to me). So I tried Ellie Topp's version with only 1C of squash instead of 5, still a lot of pulp/shreds. So I mixed that in (before adding sugar) to the Ball version and stuck it in the fridge while I made a "jelly" with a quart of bottled lemon juice, the rinds and ginger that I'd already boiled in the squash mixtures, and 4C of sugar. Poured out half the lemon juice/sugar mixture, added half the squash/citrus mixture and another cup of sugar b/c it didn't seem sweet enough, brought to a boil then added half a packet of (expired) liquid pectin just b/c I had all that lemon juice and didn't know if I'd get a good set. So I made 2 batches using 1 packet of pectin. And it set hard! Looks nice, got a bit more of the marmalade look I wanted, still quite a bit of shredded squash. Still tastes a bit like squash and not too much citrus though. And definitely needs more ginger, though I did add chopped crystallized ginger to each batch after combining with the lemon juice. So IMHO, both the Ball and Small Batch recipes use too much pulp/squash. I think next time (if I ever make this with summer squash again) I'll just go with the lemon juice and pectin (or lemon rind) to get a clearer marmalade like the Quick Lemon Ginger Marmalade we like from Ball, or try Linda Z's Lemon Ginger Marmalade which doesn't use pectin but calls for straining the lemon pulp/juice through a jelly bag, then add lemon zest and shredded squash. But I think there are probably better things to do with excess squash - I'll probably just make plain Lemon Ginger Marmalade from now on. And put it on the zucchini bread! |
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| Thanks for posting your results. I don't grow zucchini myself, but am often offered some by those who do. Think I'll take a page from your book and just make the zucchini bread! |
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| For a different take on zucchini bread, try Martha Stewart's zucchini Parmesan bread. It's a savory quick bread. Freezes well. Super yummy as a base for a tomato sandwich. |
Here is a link that might be useful: Zucchini Parmesan Bread
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