As some of you may know, I enjoy gardening and I "share" the blessings of the garden with others. Two years ago, I had a bumper crop of squash - zucchini, yellow and the patty-pan (a scalloped, white squash, which is my favorite.) I had plenty for sale at our local farmer's market.
One Saturday, at the market, I struck up a conversation with one of my customers about the prolific production of my squash plants and how I might use the ones that did not sell. "I can't eat that much zucchini bread," I told her! We discussed my dilemma and she had an answer for me. "I have a recipe for Zucchini Marmalade," she said, "I'll give it to you!" "Great," I said, "I've never heard of it!" She finished her shopping and left the market.
A few minutes later, she reappeared with a recipe card for Zucchini Marmalade. She had driven home, found the recipe (she must be extremely organized, I would have taken days to find where I put it) and returned to the market to give it to me! It is amazing how zucchini can bring people together! She is now a good friend!
As a result of the prolific production of my zucchini plants, another friend of mine came over and helped me make the marmalade for the shut-ins of our church and community! It's like Jesus feeding the five thousand! Baskets full of leftover zucchini! I planted and He gave the increase!
I want to share the recipe with all of you. Enjoy! It's delicious!
6 cups peeled and shredded zucchini
1/2 cup lemon juice
1 cup crushed pineapple, drained
1 pkg. Sure-Jell
6 cups sugar
6 oz. orange Jell-o
Cook zucchini for one hour on low heat
Add lemon juice, pineapple, Sure-Jell and stir well.
Add sugar and cook six minutes, then stir in Jell-o while hot.
Pour into jars which have been sterilized, then seal.