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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Zucchini Marmalade   
    Categories: Preserves   
         Yield: 5 Cups   
      
         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.   
      
     Recipe by Unknown magazine clipping   
      
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