zucchini jam
By
Pat Campbell
@fillemup
1
Have not tried this recipe, but, if I can find more zucchini in my garden, I am going to whip up a batch.It sounds delicious, and fairly quick and easy. I will post after I make some to let everyone know how good it is.
Ingredients
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6 cupsfresh zucchini squash, grated
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6 cupssugar
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1 cupcrushed pineapple, drained
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1/2 cupfresh lemon juice, or bottled
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23 oz. boxes apricot, or any citrus flavor jello
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DIRECTIONS
How to Make zucchini jam
- Grate zucchini, it will make its own juice when heated on low to medium heat in appropiate size pot.
- Bring zucchini to boil and boil 10 minutes. Add sugar, pineapple and lemon juice and boil 6 more minutes.
- Add jello and stir to mix well with the zucchini. Remove from heat.
- Pour 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 .
- If freezing, cool to room temperature, and then add lids.
