Zucchini Jam

Submitted by: Amber Moeller

Makes: n/a

  • 6 c. grated zucchini
  • 1 sm. can crushed pineapple with juice, drained (set aside juice)
  • 2 T. lemon juice
  • 6 c. sugar
  • 1/4 t. pineapple or orange flavoring
  • 2 sm. pkg. apricot jello

Bring the zucchini and pineapple to a boil, stirring occasionally. Add lemon juice, sugar and pineapple flavoring. Stir well and bring back to a boil. Cook for 6 minutes.

Add apricot jello and stir well. Once again, bring back to a boil. Either place into hot jars and seal, or freezer containers and put into the freezer.


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