Pineapple Zucchini Preserves

By Hklbrries

Good for pies or as a substitute for crushed pineapple.

Note: Before beginning, you will need to look up CURRENT recommended canning instructions for this type of marmalade. I’ve included the ingredients, cooking AND processing instructions – but first CONFIRM by checking current practices.

Ingredients

• 1 gallon plus 1 cup zucchini, washed, peeled and ground
• 2 tsp pineapple extract
• 1 (46 oz) can unsweetened pineapple juice
• 1/2 cup lemon juice
• 2 cups sugar

Details

Servings 12

Preparation

Step 1

Note: Before beginning, you will need to look up CURRENT recommended canning instructions for this type of marmalade. I’ve included the ingredients, cooking AND processing instructions – but first CONFIRM by checking current practices.


Wash, peel and grind the zucchini. Mix and boil all the ingredients for 3 or 4 minutes. Pack in pint jars and process in water bath for 10 minutes.