Zucchini Marmalade - cooking recipe

Ingredients

6 c. pared, thinly sliced or grated zucchini
1 (13 oz.) can crushed pineapple, drained
1 Tbsp. grated lemon rind
juice of 2 lemons
1 pkg. Sure-Jell
2 Tbsp. crystallized ginger (chopped)
5 c. sugar

Preparation

Combine zucchini, lemon rind, pineapple and lemon juice in a large pan.
Cook to boiling.
Reduce heat and simmer uncovered 25 minutes or until tender and holds shape.
Add Sure-Jell and cook over high heat to boiling.
Stir in sugar and ginger and continue cooking according to directions on Sure-Jell package.
Remove from stove and stir for 5 minutes, removing foam.
Fill sterilized containers and seal.
Makes enough for 6 half-pint containers.