Zucchini Marmaladeyields 5 half pint jars 4 Cups zucchini, peels left on, seeds removed and coarsely ground2 oranges, ground with peel5 Cups sugar Mix all ingredients well. Cover and let stand 8 hours. Bring mixture to a boil in a non-reactive pot and let stand another 8 hours (or longer if needed). Add juice of one lemon (2 Tbsp). Boil to jelly stage. Pour into sterilized jelly jars leaving 1/4 inch head space. Process 10 minutes, adjusting accordingly for altitude.  Cooks Note: I prefer to use a food grinder to prep the squash and orange but have also used a food processor. With the processor you have to watch out for larger chunks of fruit. Little Jars, Big Flavors, published by Southern Living/Oxmoor House in 2013Southern Living Little Jars, Big Flavors: Small-batch jams, jellies, pickles, and preserves from the South's most trusted kitchenAs We See It The Curious Incident of the Dog in the Night-Time https://www.youtube.com/watch?v=L17Bi7zBJHIThe Vegetable Garden Pest Handbook: Identify and Solve Common Pest Problems on Edible Plants - All Natural Solutions!Susan's in the Gardenhttps://www.youtube.com/c/susansinthegardenhttps://www.youtube.com/c/LivingTraditionsHomesteadhttps://www.youtube.com/c/MelissaKNorrisKitchen Garden Revival: A modern guide to creating a stylish, small-scale, low-maintenance, edible gardenhttps://www.gardenary.com   Let’s take a minute to thank our sponsors and affiliate linksWanna donate to the show! You can "buy me a cup of coffee" where your donation goes directly to support the GREEN Organic Garden Podcast to help pay for things like hosting the mp3 files or maintaining the website.[gallery ids="137595,137597,137596"...

417. Listener and Backyard Gardener | LeeAnn Sanders | Yaak, MT

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