Zucchini Marmalade - cooking recipe

Ingredients

2 lb. young zucchini squash
juice of 2 lemons
1 tsp. lemon
1 (13 1/2 oz.) can crushed pineapple, drained
1 (1 3/4 oz.) pkg. powdered fruit pectin
5 c. sugar
2 Tbsp. finely chopped crystallized ginger

Preparation

Peel squash; cut into thin slices.
Measure 6 cups sliced zucchini into a large kettle.
Add lemon juice, peel and crushed pineapple.
Bring to boil.
Lower heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
Add fruit pectin.
Place over high heat and bring to boil.
Stir in sugar and ginger.
Bring to full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat; skim off any foam.
Stir and skim for 5 minutes to cool and prevent fruit from floating.
Ladle into clean jars.
Seal with paraffin.
Makes 5 pints.
Good on toast or fresh baked bread.