Bring out the toaster. Grab some English muffins. This zucchini marmalade recipe is great 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
Today’s Quote: “A psychiatrist asks a lot of expensive questions your wife asks for nothing.” – – Joey Adams
2 pounds of zucchini squash
1 teaspoon grated lemon peel
juice of 2 lemons
1 (13 1/2oz.) can of crushed pineapple, drained
1 (1 3/4oz.) package powdered fruit pectin
5 cups sugar
2 Tablespoons of finely chopped crystallized ginger
First, peel squash and cut into thin slices.
Measure 6 cups of sliced zucchini, and put it into a large kettle.
Next, add lemon juice, lemon peel, and crushed pineapple.
Bring to a boil.
Then, 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 frequently.
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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