Blue Ribbon Zucchini Marmalade

For 20 years, we lived in a rural area where my husband delighted in tending a huge vegetable garden.  He liked to grow zucchini because he got such great results.  Prior to moving to the country, I had cooked zucchini once when I was in my 30s because a kind Italian neighbor lady had given me some and raved about how good it was.  I wish I could have told her how much experience I got later in life with her favorite vegetable.

Trying to keep up with the zucchini my husband brought into the kitchen daily, I fixed it every conceivable way.  My sister-in-law from Somerset, Kentucky, gave me this recipe for using SIX CUPS of the stuff, so I made several batches.


  • Servings: 8 half-pint jars
  • Print

  • 6 cups peeled, seeded, chopped zucchini
  • 6 cups granulated sugar
  • 1/2 cup lemon juice
  • 1 cup crushed pineapple, drained
  • 6 oz. package Jello (I used banana-strawberry)

Combine zucchini, sugar and lemon juice in large pan.  Bring to boil and let boil for 15 minutes, stirring occasionally.  After 15 minutes of boiling time, add the drained pineapple, bring to a boil and boil for 6 more minutes.

Remove from heat and stir in Jello.  Place in sterilized half-pint jars, cap and process in a boiling water bath for 5 minutes.  Let cool on a rack before storing.

Makes eight half-pint jars.

This is a good web site for information on canning and preserving foods.

We all enoyed the “marmalade” and I decided to enter it in the Hamilton County (Cincinnati) Fair in 1984.  I was thrilled and surprised when it won not only the Blue Ribbon, but the Best of Show Rosette. 

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

9 thoughts on “Blue Ribbon Zucchini Marmalade”

  1. WOW! I had no idea you could make marmalade from zucchini. You have wealth of information here. If you write a book, I’ll be first in line to buy it!

    I really love all of your kitchen ware too.

  2. Hi Lillian, I’m working on a batch of this in the morning, and I’m hoping you’ll read this first. Do I need to chop/cube or shred that zucchini?

  3. Thank you so much for posting this. My grandmother passed away this year and we can’t find her recipe and this looks similar (plus we live very close to Kentucky so that makes it more possible). When they are in season, I’m going to make some and think of her :). Once again, thank you for for posting your marmalade recipe.

  4. I have been using this recipe for the last two summers and everyone loves it. Plus it is a great way to enjoy zucchini year round. I use orange jello and add orange zest. I also find that it works best with shredded zucchini rather than chopped. Thanks for the recipe!

    1. Thank you so much for letting me know the recipe has been of value to you and I appreciate your comments about the orange Jello and zest, and using shredded rather than chopped zucchini. Comments like yours make posting seem worthwhile. Lillian

  5. I love this idea! I’m going to make it this year for sure. I made wild plum this weekend………I think it’s a winner for the fair this year. I bet this one will be too!

    1. The wild plum sounds wonderful – good luck at the fair. I’ve retired from entering fairs, but this time every year I start to get the urge. Your header with all of those beautiful jars and ribbons led me right into your blog. Love it. Lillian

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