Zucchini Marmalade - cooking recipe

Ingredients

2 lb. young summer squash
juice of 2 lemons
1 tsp. grated lemon peel
1 (13 1/2 oz.) can crushed pineapple, drained
1 pkg. powdered pectin
1 (3 oz.) pkg. peach jello
1/4 tsp. powdered ginger (optional)
5 c. sugar

Preparation

Peel squash and slice.
Place in kettle with lemon juice, peel and pineapple.
Bring to boil.
Lower heat and simmer, uncovered, for 15 minutes.
Add pectin and peach jello and bring to boil. Stir in sugar and ginger at full rolling boil, stirring constantly. Sustain boil until the mixture jells.
Remove from heat; skim off foam.
Allow mixture to cool for 5 minutes.
Skim and ladle into hot sterilized jars.
Wipe jar rims; cover quickly with flat rings; screw bands tightly.
Invert jars 5 minutes, then turn upright. After jars cool, check seals to make sure they are sealed.