Zucchini Marmalade

Share:

Rate this Recipe:

This marmalade, with a slight hint of lemon and ginger, will disappear when served with warm scones.

Ingredients

2 pounds zucchini, washed and

grated

1 teaspoon grated lemon peel

juice from 1/2 lemon

1 can (13 ounces) crushed pineapple,

drained

1 package (1 3/4 ounces) powdered

fruit pectin

5 cups sugar

2 tablespoons finely chopped

crystallized ginger

melted paraffin, to seal jars

Instructions

Put zucchini into a large kettle and add lemon peel, lemon juice, and pineapple. Bring ingredients to a boil over high heat. Lower heat and continue to simmer, uncovered, until zucchini is tender. Add pectin. Bring to a boil again, and stir in the sugar and ginger. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. Stir for 5 minutes to prevent zucchini from floating. Ladle into sterilized jelly jars, and seal with 1⁄4 inch of paraffin.

Cooking & Recipes