Zucchini Marmalade

Ingredients

• 3 medium zucchini
• Juice of 2 lemons
• 1 tsp (5 mL) grated lemon peel
• 1 can (14 oz/398 mL) crushed pineapple, drained
• 1 pkg (57 g) Certo Crystals
• 5 cups sugar
• 2 tbsp finely chopped crystallized ginger

Directions

1. Wash and thinly slice zucchini. Measure 6 cups into a Dutch oven. Add lemon juice, peel and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Add Certo Crystals. Place over high heat and bring to a boil. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat. Stir and skim for 5 minutes. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Remove air bubbles with a spatula. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.