So it is September and harvest season is winding down, but there are still plenty of options for canning this month. Many of the items on the list have been on previous lists as well, such as apples and peaches, but now it is late season varieties that are ready instead of the early ones.
There are also classic late summer/early fall goodies like pumpkin, pears and carrots. Carrots? you say... Yes carrots! If you plug carrots into the search box above you will find the carrot marmalade recipe I posted back in February only I bet it tastes so much better with garden fresh carrots!
So here's a list of 10 fruits for September canning.
- Apples
- Blackberries
- Carrots
- Peaches
- Pears
- Peppers
- Pumpkin
- Raspberry
- Squash
- Tomatoes
Since I have always made an effort to share unusual recipes on this blog, for the bonus recipe this month I want to add squash jelly to the list. You may not have been aware that you could make jelly out of squash so make sure to add it as another tool in your box for how to use up a bumper crop of squash!
This is a recipe for zucchini but you could probably use any variety of squash. If you are like me you are freezing zucchini and giving it away and making zucchini bread and looking for other ways to use it all...now you can have this canned zucchini marmalade to put on your zucchini bread! This recipe sounded scrumptious to me and I'll be trying it this winter with some of my frozen shredded zucchini. (It is too hot in my Oklahoma kitchen to make jelly right now...)
Zucchini Lemon Ginger Marmalade
Ingredients:
- 3 medium lemons
- 1 medium orange
- 2 1/2 cups water
- 1/2 cup chopped fresh peeled ginger root
- 1 cup shredded zucchini
- 4 1/2 cups granulated sugar
Instructions:
- Remove the thin outer rind from lemons and orange with vegetable peeler and cut into fine strips with scissors or sharp knife and put them in a large non reactive saucepan.
- Remove the remaining white pith and add to saucepan.Stir in the ginger root and water.
- Bring this mixture to a boil over high heat, reduce the heat, cover and boil gently for 25 minutes.
- Remove and discard white rind.
- Finely chop fruit pulp in a food processor or blender.
- Add the pulp and zucchini to the saucepan and return to a boil over high heat, reduce heat, cover and boil gently for another 20 minutes, stirring occasionally.
- Add the sugar to the fruit mixture and return again to a boil, boiling rapidly without a lid until the mixture will form a gel, about 30 minutes, stirring frequently.
- Ladle into sterilized jars, remove excess air with a bubbler of a butter knife and fill to one quarter inch headspace.
- Wipe rims and add hot lids and rings. Process the jars for 10 minutes in a water bath canner at a full boil. Makes about 4 1/2 cups. There you have it! I hope you make some soon!Also check out my selection of canning labels and suppliesthat you can customize at no extra charge at my store!
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