6 c. sliced zucchini
Juice of 2 lemons
1 tsp. grated lemon rind
1 pkg. fruit pectin
1 (15 1/2 oz.) cans crushed pineapple, drained
5 c. sugar
2 tbsp. finely chopped crystalized ginger

Peel and slice zucchini thinly. Measure 6 cups into large pot. Add lemon juice, peel and pineapple. Bring to boil. Lower heat and simmer, uncovered until squash is tender, but holds its shape, about 15 minutes. Add pectin.

Place over high heat and bring to a boil. Stir in sugar and ginger and bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; skim any foam. Cool slightly. Put in hot sterilized jars - seal. Makes 5 half pints.