ZUCCHINI MARMALADE
INGREDIENTS
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2 lbs zucchini or Summer squash
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juice of 2 lemons, seeds removed
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1 teaspoon grate lemon zest (yellow rind portion)
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1 13.5 oz can crushed pineapple, drained
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1 package Certo (or other powdered pectin)
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5 cups sugar (no substitute)
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2-3 tablespoons candied ginger, finely minced
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5-6 1/2 pint canning jars, one 6 oz box orange jello
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