YIELD:
8 pints
PREP TIME:
10 Minutes
COOK TIME: 1 Hour 10 Minutes
INGREDIENTS
8 cups zucchini, cored and shredded (or put through medium disk on a meat grinder)
6 cups sugar
3 lemons
2 oranges
1 lime
approximately 1 cup ginger root, peeled, diced fine
2 envelopes gelatin, first soaked in cold water to soften
DIRECTIONS
This recipe is shared by Chris Riveland, a retired home economic teacher who is also a gardener with lotsa extra zucchini!
Narrative
Squeeze the juice from the fruit, then shred the peels, but remove the pith from peel before shredding.
Put all the Ingredients including juice into a large heavy pot; add in the gelatin.
Bring to a boil, turn the heat to low and simmer for at least an hour.
Ladle into sterilized pint jars.
Seal; if not sealed, process in a water bath for 10 minutes.
Besides tasting delicious on toast or pancakes or waffles, this makes a superb glaze for roasting meats or fowl of any kind!
Before attempting this for the first time, pease familiarize yourself with proper canning techniques, paying particular attention to steilization processes, safe food handling and storage.