Cooking for Daily Living
Jams, Jellies and Syrups
Zucchini-Ginger Jam [Banana-Ginger Cream]

3 c. peeled, chopped zucchini
1 Tbsp. lemon juice
2 Tbsp. water
Cook a few minutes ‘til zucchini is done.

Add:
3 c. sugar
1 1/2 tsp. ginger
1 Tbsp. powdered pectin
2 Tbsp. white corn syrup

Cook approximately three minutes. Strain off part of liquid for syrup.

When partly cooled, add 1 Tbsp. butter or margarine to zucchini part and put through blender. Refrigerate. If making a larger batch, seal and process 10 minute in water bath.

Suggested uses for syrup: cereal with milk, puddings, hot biscuits, apple pie, hot tea or iced tea.

Suggested uses for butter: toast, biscuits, muffins, mixed with whipped topping for cake filling, or for gingerbread topping..