This Zucchini Marmalade, with a slight hint of lemon and ginger, will disappear when served with warm scones. A great way to use up your bumper crop of zucchini!
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 jars, seal, and process in water bath canner for 10 minutes.