Jams & Jellies
Featured Pinch Tips Video
fresh zucchini squash, grated
crushed pineapple, drained
fresh lemon juice, or bottled
3 oz. boxes apricot, or any citrus flavor jello
1Grate zucchini, it will make its own juice when heated on low to medium heat in appropiate size pot.
2Bring zucchini to boil and boil 10 minutes. Add sugar, pineapple and lemon juice and boil 6 more minutes.
3Add jello and stir to mix well with the zucchini. Remove from heat.
4Pour or ladle into clean, hot jars and immediately seal with canning lids. Set out of drafts and cover tops of jars with clean dry tea-towel. Be sure to check seal before storing .
5If freezing, cool to room temperature, and then add lids.
Originally Posted: Sat, Jul 28, 2012