Zucchini Marmalade Recipe
Description: Try Zucchini Marmalade on toast, English muffins,
rye toast, bagels, or almost any toasted homemade bread. This recipe makes
five half pints, enough to give some out to family and friends.
Yield: 5 half pints
2 pounds zucchini squash
juice of 2 lemons
1 teaspoon grated lemon peel
1 (13 1/2oz.) can crushed pineapple, drained
1 (1 3/4oz.) package powdered fruit pectin
5 cups sugar
2 Tablespoons finely chopped crystalized ginger
Peel squash and cut into thin slices.
Measure 6 cups of sliced zucchini, and put into a large kettle.
Add lemon juice, lemon peel, and crushed pineapple.
Bring to a boil.
Lower heat, cover and simmer until squash is tender, but still holds its
shape (about 15 minutes).
Add fruit pectin, and return to a boil.
Stir in sugar and ginger. Continue to boil for 1 to 2 minutes, stirring
Remove from heat, and skim off foam.
Continue to stir and remove foam for 5 minutes as it begins to cool.
Ladle into hot, sterilized pint jars, and seal with hot paraffin.
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