Yield: Makes 6 pints.
This Zucchini Marmalade, with a slight hint of lemon and ginger, will disappear when served with warm scones.
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- 2 pounds zucchini, washed and grated
- 1 teaspoon grated lemon peel
- juice from 1/2 lemon
- 1 can (13 ounces) crushed pineapple, drained
- 1 package (1-3/4 ounces) powdered fruit pectin
- 5 cups sugar
- 2 tablespoons finely chopped crystallized ginger
- melted paraffin, to seal jars