Browse Items (2 total)

• 
  Textcategory:Otherdecade:1950s...7 more

  Zucchini Marmalade

  Here's what's cookin: Zucchini Marmalade
  Recipe from: MAKES 5 1/2 PTS Serves:
  2# or 6 Cups Zucchini Peeled &
  Seed Cavity Removed Cut into
  strips 1/3" x 1/8" Put in Large
  Kettle Add juice of
  2 Lemons
  1 Tsp Grated Lemon Peel
  1 (13 1/2 oz) Can Crushed Pineapple
  That Has Been Well Drained
  Bring To Boil then let
  Simmer For 30 mins. Add
  Pectin 1 (1 3/4 oz Pkg) Bring To
  
  Back:
  Boil Stir in 5 c Sugar & 2 T
  Finely chopped Crystalized Ginger.
  Bring To full Boil & Cook Till it
  Starts To Thicken. Stiring Constantly
  Remove from Heat, Skim & Put
  in Prepared Jars.
  
  ---
  
  # Zucchini Marmalade
  
  *Makes 5 1/2 pints*
  
  ## Ingredients
  
  - 2 lbs (or 6 cups) zucchini, peeled, seed cavity removed, cut into strips 1/3" x 1/8"
  - Juice of 2 lemons
  - 1 tsp grated lemon peel
  - 1 (13 1/2 oz) can crushed pineapple, well drained
  - 1 (1 3/4 oz) pkg pectin
  - 5 cups sugar
  - 2 Tbsp finely chopped crystallized ginger
  
  ## Instructions
  
  1. Place zucchini strips in a large kettle.
  2. Add the juice of 2 lemons, grated lemon peel, and well-drained crushed pineapple.
  3. Bring to a boil, then reduce heat and simmer for 30 minutes.
  4. Add pectin (1 pkg, 1 3/4 oz) and bring to a boil.
  5. Stir in 5 cups sugar and 2 Tbsp finely chopped crystallized ginger.
  6. Bring to a full boil and cook, stirring constantly, until the mixture starts to thicken.
  7. Remove from heat, skim, and ladle into prepared jars.
• 
  Textcategory:Dessertdecade:1960s...7 more

  Zucchini Marmalade

  ZUCCHINI MARMALADE
  
  2 pounds small zucchini (6 cups
  sliced)
  Juice of 2 lemons
  1 teaspoon grated lemon peel
  1 (13½-ounce) can crushed
  pineapple, drained
  1 package powdered fruit pectin
  5 cups sugar
  2 tablespoons finely chopped
  crystallized ginger
  
  Trim ends from squash 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. Reduce
  heat and simmer, uncovered, until squash
  is tender but holds its shape, about 15
  minutes.
  Add powdered pectin. Place over high
  heat and bring to a boil. Stir in sugar and
  ginger. Bring to a full rolling boil and boil
  hard 1 minute, stirring constantly.
  Remove from heat and skim off any
  foam. Stir and skim to cool slightly and
  prevent fruit from floating. Ladle into hot
  sterilized jars and seal. Yields 5 half pints.
  
  Back: blank
  
  ---
  
  # Zucchini Marmalade
  
  ## Ingredients
  
  - 2 pounds small zucchini (6 cups sliced)
  - Juice of 2 lemons
  - 1 tsp grated lemon peel
  - 1 (13 1/2-ounce) can crushed pineapple, drained
  - 1 package powdered fruit pectin
  - 5 cups sugar
  - 2 Tbsp finely chopped crystallized ginger
  
  ## Instructions
  
  1. Trim ends from squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
  2. Add lemon juice, peel, and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
  3. Add powdered pectin. Place over high heat and bring to a boil.
  4. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
  5. Remove from heat and skim off any foam. Stir and skim to cool slightly and prevent fruit from floating.
  6. Ladle into hot sterilized jars and seal. Yields 5 half pints.