Zucchini Baking Fruit
"Candied Zucchini Fruit"
- Ready In:
- 1hr 16mins
- Ingredients:
- 2
- Yields:
-
3 pints
- Serves:
- 1
ingredients
directions
- Use as much as you want to work with-- as long as it measures out in even 1 cup measures.
- (I use about 6 inch long zucchini and about 3 inches around).
- Peel and seed zucchini.
- Cut into 1/2-inch wedges or cubes.
- Cover with water and 1 cup vinegar.
- Let stand overnight.
- Drain, rinse with cold water and drain well.
- Pack in 1-cup measure-using 3/4 cup sugar to each cup of fruit.
- Add 3 tablespoons lemon juice per cup of fruit.
- Now, Cook in a pot that you can leave this fruit in for the necessary time.
- Boil 20 minutes, then leave stand on counter, uncovered.
- Boil 7 minutes each day for 3 days.
- Now divide into 3 batches.
- Add red, yellow and green food coloring (1 for each batch) and almond flavouring to taste.
- Mix each batch well.
- Let stand several hours before packing into containers.
- May be frozen but will keep fine in the refrigerator.
- Use in place of candied baking fruit.
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RECIPE SUBMITTED BY
carol ann in canada
toronto, ontario
hi there!love to cook--used to live on a farm,entered many small country fairs with canning, baking(everything) knitting,crochet,and ceramics.I have won numerous ribbons in all colors.I have had 2 coffee trucks and prepared most food items carried,myself.I have managed a restaurant and was also the cook. If I had a month off--I would spend it cleaning my house.I currently have a home-cleaning business.I have 2 people working for me, and we keep very busy.
