10 cups zucchini, chopped finely
1/2 teaspoon ground ginger
7 cups sugar
Remove skins of oranges and lemon in quarters and lay flat.
Shave off and discard about half of white pulp.
With sharp knife or scissors, slice remaining rind finely.
In a saucepan, combine zucchini, sliced rind, ginger and sugar.
Cook to desired consistency, stirring to prevent sticking.
Pour boiling hot marmalade into hot jars and seal.