A Taste of Old

Zucchini and Pineapple Marmalade

Photo credit Stephanie McClenny

Zucchini are readily available at this time of year and for many that grow these wonderful vegetables, we often find ourselves struggling to find uses for them all. This recipe makes the most divine Marmalade to serve on buttered toast for breakfast or on freshly baked scones for a lazy afternoon tea on the porch. These would also make excellent last minute gifts for Christmas

2 lbs. young zucchini
Juice of 2 lemons
1 teaspoon grated lemon peel
1 (13 1/2 oz) can crushed pineapple, drained
1 (1 3/4 oz) packet powdered fruit pectin
5 cups sugar
2 tablespoon finely chopped crystallised ginger

Peel the zucchini roughly. there is no need to remove all the skin and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle. Add lemon juice, peel and crushed pineapple. Bring to a boil. Lower the heat and simmer gently, uncovered, until the zucchini is tender but still holds its shape. This will take about 15 minutes. Add the pectin. Place the pan over high heat and bring it to a rolling boil. Add the sugar and ginger and bring it up to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove the pan from the heat; skim off any foam. Stir and allow to sit for 5 minutes to cool slightly and prevent the fruit from floating to the top. Ladle into hot, sterilised jars and seal immediately. Makes approximately 5 300 ml jars.

© K B Barnes