Zucchini Baking Fruit

1. 1

   Use as much as you want to work with-- as long as it measures out in even 1 cup measures.

2. 2

   (I use about 6 inch long zucchini and about 3 inches around).

3. 3

   Peel and seed zucchini.

4. 4

   Cut into 1/2-inch wedges or cubes.

5. 5

   Cover with water and 1 cup vinegar.

6. 6

   Let stand overnight.

7. 7

   Drain, rinse with cold water and drain well.

8. 8

   Pack in 1-cup measure-using 3/4 cup sugar to each cup of fruit.

9. 9

   Add 3 tablespoons lemon juice per cup of fruit.

10. 10

    Now, Cook in a pot that you can leave this fruit in for the necessary time.

11. 11

    Boil 20 minutes, then leave stand on counter, uncovered.

12. 12

    Boil 7 minutes each day for 3 days.

13. 13

    Now divide into 3 batches.

14. 14

    Add red, yellow and green food coloring (1 for each batch) and almond flavouring to taste.

15. 15

    Mix each batch well.

16. 16

    Let stand several hours before packing into containers.

17. 17

    May be frozen but will keep fine in the refrigerator.

18. 18

    Use in place of candied baking fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.