Zucchini Jam

Go ahead and laugh, but when you are parked outside your local school, church or neighbor's house and you leave your car door unlocked and you come out to find 2 bags of zucchini left on your car seat, you'll soon be glad for every zucchini recipe you have ever come across in your life. You'll learn to print and save them for future reference!

Zucchini Jam

6 cups zucchini, peeled and shredded
1 cup water
4 cups sugar
1/2 cup lemon juice
1 small can (8 ozs.) crushed pineapple (drained)
2 (3 oz.) boxes any flavor gelatin

Add water to ground zucchini and cook 10 min. Drain off most of the water. Add sugar, lemon juice and pineapple, stir and bring to a boil. Cook 6 minutes, stirring frequently. Add gelatin, stirring until dissolved. Bring to a boil again. Pour into jars and seal. (I use jelly jars and immerse into boiling water bath canner for 10 min.)Makes 6 jars.





Print Friendly and PDF