I made Ginger/Zucchini Marmalade today..
I've been making it for years, and though I vow this will be the 'last time', I take one look at the stuff in the stores and change my mind.

Recipe..
6 lbs prepared zucchini
6 lbs sugar
8 or more ozs root ginger, peeled and grated.
Rind/juice/pulp of 3 lemons

Peel zucchini and remove seeds. Cut 2/3 of it into 1/2" cubes and grate the remainder.
Add ginger.
Place in a pot, pour 1 lb sugar over and leave to stand overnight.


Next morning, add remaining sugar and lemons and bring to a full boil for 5 mins, and let stand for a couple of hours. (This cuts down on cooking time).
Bring to a boil again and cook for at least an hour until zucchini is transparent.

Add a touch of food colouring if desired.
Add 2 packages of pectin and boil again for one minute.

Pour into heated jars and seal.

...ENJOY...