Frozen Zucchini Pineapple Jello Jam Recipe

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FROZEN ZUCCHINI PINEAPPLE JELLO JAM

Vickie Buettner

By
@iowafarmlady

Got this recipe years ago and our three girls LOVED this Jam. One way to use up all that zucchini from the garden!


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Rating:
★★★★★ 1 vote
Method:
Canning/Preserving

Ingredients

1 -20 oz
can crushed pineapple -drain and save juice
6 c
peeled and deseeded zucchini -grated
5 c
sugar
1 -6 oz
box of apricot jello
2 Tbsp
lemon juice

Step-By-Step

1IN A LARGE POT BRING THE PINEAPPLE JUICE, ZUCCHINI AND SUGAR TO A BOIL AND BOIL 30 MINUTES.
ADD THE PINEAPPLE, LEMON JUICE AND DRY JELLO AND STIR WELL.

2BRING TO A BOIL AGAIN, THEN ALLOW TO SET AT ROOM TEMPERATURE FOR 24 HOURS.

3PUT JAM INTO FREEZER CONTAINERS AND FREEZE.
TAKE OUT OF FREEZER AND THAW IN REFRIGERATOR WHEN READY TO USE.
DELICIOUS!

About this Recipe

Course/Dish: Spreads, Jams & Jellies
Main Ingredient: Fruit
Regional Style: American