Zucchini Marmalade
Source of Recipe
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2 pounds grated zucchini (leave the skin on)
juice of 2 lemons
1 teaspoon grated lemon zest
1-14 oz. can crushed pineapple (drained)
1 package regular certo crystals
5 cups sugar
2 tablespoons crystallized ginger (finely minced)
Place zucchini in a pot and add lemon juice, lemon rind and pineapple. bring to a boil and simmer for 15 minutes.
Add the certo crystals and stir until it comes to a boil. Stir in sugar and ginger. Bring to a full rolling boil and boil hard for 1 minute.
Remove from heat and stir and skim with a metal spoon for 5 minutes. Pack in sterile jars with sterilized new rings and lids.
Cool completely and check to make sure all the jars are properly sealed.
Any that aren't can be refrigerated and used within 2 - 3 weeks.
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