Zucchini Marmalade

1. 1

   Peel squash and slice.

2. 2

   Place in kettle with lemon juice, peel and pineapple.

3. 3

   Bring to boil.

4. 4

   Lower heat and simmer, uncovered, for 15 minutes.

5. 5

   Add pectin and peach jello and bring to boil. Stir in sugar and ginger at full rolling boil, stirring constantly. Sustain boil until the mixture jells.

6. 6

   Remove from heat; skim off foam.

7. 7

   Allow mixture to cool for 5 minutes.

8. 8

   Skim and ladle into hot sterilized jars.

9. 9

   Wipe jar rims; cover quickly with flat rings; screw bands tightly.

10. 10

    Invert jars 5 minutes, then turn upright. After jars cool, check seals to make sure they are sealed.

* Per serving · 4 servings · Values may vary.

No additional tips available.