2 lb. young zucchini
Juice of 2 lemons
1 tsp. grated lemon peel
1 can crushed pineapple, drained
1 pkg. powdered pectin
5 c. sugar
2 tbsp. chopped crystallized ginger

Peel and slice squash. Place in kettle with lemon juice, peel and pineapple. Bring to a boil. Lower heat and simmer, uncovered, 15 minutes. Add pectin and bring to boil. Stir in sugar and ginger and boil 1 minute longer, stirring constantly. Remove from heat; skim off foam. Allow mixture to cool for 5 minutes. Ladle into hot sterilized jars, seal and process for 5 minutes in boiling water bath.

HINTS: This makes about 5 pints. Make sure you drain the pineapple well or it won't jell. This pretty yellow marmalade is wonderful. Try it; you'll like it. Don't forget to make extra to use in the sweet and sour sauce.