|
|
ZUCCHINI MARMALADE 2 lb. zucchini, peeled, seeded and cut in thin strips 1/2 c. lemon juice 1 tsp. grated lemon peel 1/2 tsp. grated orange peel 1 can (13 1/2 oz.) crushed pineapple, drained 1 pkg. powdered pectin 5 c. sugar 1 tsp. minced crystalized ginger Bring zucchini, lemon and orange juice and rind to boil; reduce heat and simmer for about 15 minutes, uncovered, until tender. Add pectin; place on high heat to a boil. Stir in the sugar and ginger. Boil hard for 1 minute or until when dipping a tined fork in and holding up, the jelly will remain in the tines. Cool slightly; ladle into sterilized jars; seal. Makes 5 1/2 pints. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |