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Zucchini Marmalade - England

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ZUCCHINI MARMALADE

 

2 lbs zucchini or summer squash

juice of 2 lemons, seeds removed

1 teaspoon grated lemon zest

1 13.5 oz can crushed pineapple, drained

1 package Certo - or other powdered pectin

5 cups sugar - NO substitute

2 - 3 tablespoons candied ginger, finely minced

5 - 6 1/2 pint canning jars

 

Have ready 5 - 6 1/2 pint canning jars, washed and sterilized .

 

Wash the zucchini, peel and slice. In a non-aluminium kettle, combine lemon

juice, lemon zest, and the drained pineapple. Save the pineapple juice for

something else.

 

Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes,

uncovered, stirring occasionally.

 

Stir in pectin and boil again. Add sugar, ginger, and continue to boil the

mixture for another minute, stirring all the while.

 

Remove kettle from heat, skimming off any foam which rises to the surface. Allow

to cool 5-10 minutes.

 

Ladle into hot sterile jars and seal according to manufacturer's directions.

Process for 5 minutes in a boiling water bath canner.

 

NOTE:

 

Nice served on English muffins or crumpets.

 

May also be added to sandwiches like a chutney would be.

 

I have also used this as a filling for zucchini thumbprint cookies.

 

 

 

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