frozen zucchini pineapple jello jam

Name: FROZEN ZUCCHINI PINEAPPLE JELLO JAM
Cuisine: American
Ingredients: 1 -20 ounce(s) can crushed pineapple -drain and save juice; 6 cup(s) peeled and deseeded zucchini -grated; 5 cup(s) sugar; 1 -6 ounce(s) box of apricot jello; 2 tablespoon(s) lemon juice

(1 RATING)

63 Pinches

Vickie Buettner

Anthon, IA

Updated on Jul 8, 2012

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

Rate

No Image

prep time

cook time

method Canning/Preserving

yield

Ingredients

1 -20 ounce can crushed pineapple -drain and save juice
6 cups peeled and deseeded zucchini -grated
5 cups sugar
1 -6 ounce box of apricot jello
2 tablespoons lemon juice

How To Make frozen zucchini pineapple jello jam

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.

Step 2

BRING TO A BOIL AGAIN, THEN ALLOW TO SET AT ROOM TEMPERATURE FOR 24 HOURS.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes