Zucchini-Ginger Marmalade Recipe
Ingredients
| Zucchini | 6 Cup (16 tbs), thinly sliced | |
| Pineapple can | 1 13 1/2 Ounce, crushed | |
| Juice of 2 lemons | ||
| Lemon peel | 1 Teaspoon, grated | |
| Sugar | 5 Cup (16 tbs) | |
| Crystallized ginger | 2 Tablespoon, minced | |
| Powdered fruit pectin package | 1 | |
Directions
Place zucchini in large kettle.
Drain pineapple well.
Add pineapple, lemon juice and peel to zucchini; bring to a boil.
Reduce heat; simmer for 15 minutes, until squash is crisp-tender.
Stir in sugar and ginger; bring to a full rolling boil.
Boil, stirring constantly, for 1 minute.
Remove from heat; stir in pectin.
Skim.
Ladle into hot sterilized jars; seal with hot paraffin.
Drain pineapple well.
Add pineapple, lemon juice and peel to zucchini; bring to a boil.
Reduce heat; simmer for 15 minutes, until squash is crisp-tender.
Stir in sugar and ginger; bring to a full rolling boil.
Boil, stirring constantly, for 1 minute.
Remove from heat; stir in pectin.
Skim.
Ladle into hot sterilized jars; seal with hot paraffin.
Chef
