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Zucchini Marmalade

Source of Recipe


From "The Classic Zucchini Cookbook"






List of Ingredients



• 6 cups trimmed and sliced small zucchini
  
• 1 can (13-1/2 ounces) crushed pineapple, drained
  
• 1 tsp grated lemon zest
  
• Juice of 2 lemons (about 6 Tbsp)
  
• 1 package (1-3/4 ounces) powdered fruit pectin
  
• 5 cups sugar
  
• 2 Tbsp crystallized ginger
  






Instructions



1. In a large saucepan, combine the zucchini, pineapple, lemon zest, and lemon juice. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, until the zucchini is tender but not mushy.
   
   
2. Stir in the pectin. Bring to a boil. Stir in the sugar and ginger. Bring to a rolling boil. Stirring constantly, continue boiling for 1 minute.
   
   
3. Remove the marmalade from the heat. Skim off any foam. Ladle into clean, hot half-pint jars, leaving 1/4-inch of headspace. Using a plastic or wooden spatula, remove air bubbles. Wipe the rim with a clean cloth and seal. Process in a boiling-water bath for 5 minutes at altitudes up to 1,000 feet (for 10 minutes at 1,001 to 6,000 feet; and for 15 minutes above 6,000 feet). Let cool, undisturbed, for 12 hours. Label and store in a cool, dry place.
   
   Makes 5 half-pint jars.