Zucchini Marmalade

Directions

1. 1
   Peel squash and slice.
2. 2
   Place in kettle with lemon juice, peel and pineapple.
3. 3
   Bring to boil.
4. 4
   Lower heat and simmer, uncovered, for 15 minutes.
5. 5
   Add pectin and peach jello and bring to boil. Stir in sugar and ginger at full rolling boil, stirring constantly. Sustain boil until the mixture jells.
6. 6
   Remove from heat; skim off foam.
7. 7
   Allow mixture to cool for 5 minutes.
8. 8
   Skim and ladle into hot sterilized jars.
9. 9
   Wipe jar rims; cover quickly with flat rings; screw bands tightly.
10. 10
    Invert jars 5 minutes, then turn upright. After jars cool, check seals to make sure they are sealed.