Updated Thursday, July 24th, 2008
Yield: Makes 6 pints.
This Zucchini Marmalade, with a slight hint of lemon and ginger, will disappear when served with warm scones.
Put zucchini into a large kettle and add lemon peel, lemon juice, and pineapple. Bring ingredients to a boil over high heat. Lower heat and continue to simmer, uncovered, until zucchini is tender. Add pectin. Bring to a boil again, and stir in the sugar and ginger. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. Stir for 5 minutes to prevent zucchini from floating. Ladle into sterilized jelly jars, and seal with 1/4 inch of paraffin.
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