Return to Main Recipes Page/Return to Home Page
8 cups zucchini, peeled, seeded, and cut into 1" cubes
Combine zucchini and sugar and let stand overnight. Weight the mixture with a plate. In the morning, drain the zucchini, reserving the syrup.
Buzz the drained zucchini in processor with ginger, limes, lemon, grapefruit, lemon juice.
Strain fruit in a colander, adding juices to reserved syrup. Bring syrup to a rolling boil in a large kettle, skimming as necessary.
Add reserved fruit and zucchini to syrup, and cook until zucchini is transparent, about 20 minutes. Stir occasionally to prevent sticking and burning.
Bottle in hot, sterilized jars, seal, and ENJOY!
Your choice of citrus-any or all-depends on how tangy you want it. Try it, you'll like it!
Posted by Eleanor Jourard
Nutritional Info Per Serving: N/A
4 cups sugar
6 oz candied or preserved ginger
1 or 2 limes, skins and all
1 lemon, skin and all
1 or 2 grapefruit, skins and all
1 or 2 oranges, skins and all
1/2 cup lemon juice