Zucchini Marmalade, seriously!

Zucchini marmalade may sound really strange and not-at-all appetizing, but it was a surprising success! My Granny and I found the recipe in a cookbook at a drugstore. I think the reason we were brave enough to try it is because zucchini seems to go really well with other dessert-like recipes: chocolate cake, cookies, and of course, zucchini bread. Also, Matt and I have been seriously overrun by zucchini and we definitely had enough to grate down to size for marmalade. If you are looking for a new, interesting canning project that can use up some zucchini, this may be it!

  What You Need:

6 cups peeled and finely grated zucchini

1 cup water

6 cups sugar

2 Tbs. lemon juice

1 (20 oz.) can crushed pineapple

1 (3 oz.) box peach gelatin

Directions:

In a saucepan, bring water and zucchini to a boil. Gently boil for 10 minutes. Add sugar, lemon juice, and pineapple. Cook another 10 minutes. Stir in gelatin and cook 10 minutes more. Ladle into the sterile jars. Wipe the tops of the jars and securely close the lids. Cool completely.

It is seriously yummy!