ZUCCHINI MARMALADE

Ingredients:

• 2 lb. young zucchini, peeled and thinly sliced (6 cups)
• Juice of 2 lemons
• 1 teaspoon grated lemon peel
• 1 can (13 1/2 oz.) crushed pineapple, drained
• 1 package powdered fruit pectin
• 5 cups sugar
• 2 tablespoons finely chopped crystallized ginger

Instructions:

1. Combine zucchini, lemon juice, lemon peel, and crushed pineapple in a large kettle. Bring to a boil, reduce heat, and simmer for at least 15 minutes until tender but not mushy.
2. Add pectin, bring to a boil, and then add sugar and ginger.
3. Boil hard for 1 minute, stirring constantly. Remove from heat.
4. Skim off any foam, stirring and skimming for 5 minutes.
5. Ladle into hot sterilized jars and seal with lids or hot paraffin.
6. Serving suggestion: Enjoy with meat dishes or on toast.