6 c. ground zucchini (peeled)
6 c. sugar 1 (8 oz. ) can crushed pineapple 2 T. Sure-Jell 2 (3 0z.) or 1 (6 oz.) pkg. Jello, apricot, orange or raspberry. Boil zucchini for 6 min. Add sugar, crushed pineapple and Sure-Jell and boil for 6 min. more. Remove from heat and stir in Jello. Put in jars and seal or store in refrigerator. I like the orange and wildberry jello the best. |
yummy, you are making me hungry!
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Sounds good to me.
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Never had it will have to make some, so easy. Thanks for the recipe.
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can this jam be stored on pantry shelves without being water bathed? if not, do you know approxiamately how long to put in in a water bath canner ? I have a large garden with every known kind of squash, lol.. always looking for new stuff to do with it..
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Wow, Great way to use up zuchini!
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I just sealed it in jars like regular jam. Make sure it is fairly thick before putting in jars, as it has a tendancy to get thinner with age. I still use it on pancakes or ice cream as well as on bread though.
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thanks for letting me know.. Is the amoount of surejel that you use, the powdered kind? Thats all I have used before, and usually with fruit jams, I use the entire package..
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Yes it is the powdered kind. I guess it depends on how thick you like when you make as to whether to use more.
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okie dokie.. will be trying it this coming week...
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