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frozen zucchini pineapple jello jam

(1 rating)
iowafarmlady avatar
Recipe by
Vickie Buettner
@iowafarmlady
Anthon, IA

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

►
(1 rating)
method Canning/Preserving

Ingredients For frozen zucchini pineapple jello jam

  • 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

How To Make frozen zucchini pineapple jello jam

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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