zucchini jam
(2 RATINGS)
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.
No Image
prep time
1 Hr
cook time
20 Min
method
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yield
Ingredients
- 6 cups - fresh zucchini squash, grated
- 6 cups - sugar
- 1 cup - crushed pineapple, drained
- 1/2 cup - fresh lemon juice, or bottled
- 2 - 3 oz. boxes apricot, or any citrus flavor jello
- DIRECTIONS
How To Make zucchini jam
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Step 1Grate zucchini, it will make its own juice when heated on low to medium heat in appropiate size pot.
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Step 2Bring zucchini to boil and boil 10 minutes. Add sugar, pineapple and lemon juice and boil 6 more minutes.
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Step 3Add jello and stir to mix well with the zucchini. Remove from heat.
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Step 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 .
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Step 5If freezing, cool to room temperature, and then add lids.
- 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!
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