Jan W


A good friend of mine made this and gave to first, I didn't realize what it really was...but it's good! And it's quite versatile!
If you like to do canning, this is a real easy recipe! You gotta try this one! With zucchini being so available in summer, this is a good way to use it up!

pinch tips: How to Wash Fruits & Vegetables



Makes 8-9 pints


1 Hr 30 Min


45 Min


1 gal
zucchini, peeled, seeded & sliced into 1" chunks
3 c
granulated sugar
46 oz
unsweeetened pineapple juice
1 bottle
loran pineapple oil (2 dram size)
1/2 c
bottled lemon juice (realemon)

Directions Step-By-Step

In large stainless kettle, combine sugar, pineapple juice, oil and lemon juice. Bring to a boil. Add zucchini chunks and bring back to boil; let it boil for 3 minutes. Pack into hot, sterile pint jars and seal.
The zucchini turns yellow and really tastes like pineapple! To use as a pie filling, thicken a pint with a little cornstarch. Or use for upside down cake! It's good mixed with cool whip and served in a graham cracker pie crust...You are limited only by your imagination!

About this Recipe