6 c. peeled and thinly sliced zucchini (about 2 lbs.)
Juice of 2 lemons
1 tsp. grated lemon peel
1 1/2 c. drained, crushed pineapple
1 (1 3/4 oz.) pkg. powdered fruit pectin
5 c. sugar
2 tbsp. finely chopped crystallized ginger

Place the sliced zucchini in a large skillet. Stir in lemon juice, grated lemon peel, and crushed pineapple. Bring to a boil; lower heat and simmer, uncovered, until the zucchini is tender but still holds its shape (about 15 minutes).

Add fruit pectin and mix well. Turn heat to high and bring to a boil. Stir in sugar and ginger. Bring to a full, rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat; skim off any foam. Stir and skim for 5 minutes to cool and prevent zucchini from floating to the top.