Zucchini Jam
#1
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.
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.
#5
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..
#7
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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ButtercreamCakeArtist
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08-21-2008 06:12 PM