africa (53) art (69) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (345) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (590) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Monday, October 22, 2012

Zucchini Lemon Marmalade

No pic yet, I've been eating it too fast. I just want to get the recipe out there cause it's a great way to use up zucchini. Almost as good as the zuke/marmalade cake/bread from Tartine. At the moment I don't remember where it's from, but I'll update.

1 lb zuke, grated
4 lemons + 4 rinds
9oz sugar
9oz honey

Ingredient list is pretty simple, oui? It's lower sugar than normal so not can-able. I'm doing it to save the apricot preserves stock. Basically grate zuke, mix in lemon juice/pulp, chopped up peels. Add water. Make pectin tea with the seeds and add that, too. Let it ferment for a day, bring to a boil, let it sit for a day, repeat for a couple of days. Partially I do that for flavor, partially cause I don't have time to finish it in 1 day.

No comments:

Post a Comment