Although it is officially fall here in the Northeast, we have not had a frost yet so the vegetable garden is still running its course. And if your garden is like most long-run gardens, you may have found yourself with some forgotten, very large and very tough zucchini.
I came up with this unique idea for a faux marmalade to use up the yellow crook-neck variety and it works best with the older tough ones. Orange marmalade is enjoyed for its bitter tang when the rind and pulp of oranges are cooked down into a jam. This is a mock version that uses up some of that too-big and too-tough summer squash from the garden transforming it into a tasty spread that incorporates all the flavor notes of whole citrus.
Place all the following ingredients into a heavy bottomed non-aluminum pan:
- 2 lbs yellow zucchini crook-neck squash sliced into half rounds 3/8” thick (use large older tough-skinned zucchini)
- 1 pound white sugar
- 1/2 cup orange juice concentrate from a can (this is concentrated juice from the interior of oranges)
Slowly bring to boil and reduce to low boil; cook for 25-30 minutes, stirring occasionally until marmalade is reduced, the slices of squash have wilted and the juice becomes amber colored. Skim off any foam that develops near the end. (Mixture will continue to thicken when cooling). Reduce heat to barely simmering.
Quickly stir in:
- 1/4 tsp essential oil of orange (this is an extract from the peel of oranges) If you like the bitterness of marmalade you may use up tp a 1/2 tsp of this.
While mixture is kept hot, pour into hot sterilized canning jars and seal OR place in container to store in refrigerator. Keeps in refrigerator unsealed for up to one month.
Makes 3 half-pint jars (3 cups)
This is good on toast like a normal marmalade but also good used as a glaze on chicken. Cook chicken, remove from pan. Add 1/4 – 1/2 cup Zarmalade and a little soy sauce; heat until reduced and thick. Put chicken back in pan and turn to coat.