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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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

Directions Step-By-Step

1
IN 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.
2
BRING TO A BOIL AGAIN, THEN ALLOW TO SET AT ROOM TEMPERATURE FOR 24 HOURS.
3
PUT 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