Zucchini Marmalade

1. 1

   Peel squash; cut into thin slices.

2. 2

   Measure 6 cups sliced zucchini into a large kettle.

3. 3

   Add lemon juice, peel and crushed pineapple.

4. 4

   Bring to boil.

5. 5

   Lower heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.

6. 6

   Add fruit pectin.

7. 7

   Place over high heat and bring to boil.

8. 8

   Stir in sugar and ginger.

9. 9

   Bring to full rolling boil and boil hard 1 minute, stirring constantly.

10. 10

    Remove from heat; skim off any foam.

11. 11

    Stir and skim for 5 minutes to cool and prevent fruit from floating.

12. 12

    Ladle into clean jars.

13. 13

    Seal with paraffin.

14. 14

    Good on toast or fresh baked bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.