2 lb Young zucchini
2 Lemons; juice of
1 ts Lemon zest; grated
13 1/2 oz Can crushed pineapple;
- drained
1 3/4 oz Pkg powdered fruit pectin
5 c Sugar
1 tb Crystalized ginger;
- finely chopped
Serve as a spread on toasted homemade bread--zucchini adds crunch.
Peel squash and cut in thin slices. Measure 6 cups sliced zucchini
into a large kettle.
Add lemon juice, zest, and crushed pineapple. Bring to a boil. Lower
heat and simmer, uncovered, until squash is tender but holds its
shape, about 15 minutes.
Add fruit pectin. Place over high heat and bring to a boil. Stir in
sugar and ginger. BRing to a full rolling boil and boil hard for 1
minute, stirring constantly.
Remove from heat; skim off any foam. Stir and skim 5 minutes to cool
slightly and prevent fruit from floating.
Ladle into hot, sterilized jars; seal with hot paraffin.
