Zucchini Pineapple Jam Recipe

Rating 5

Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness.—Kathy Weese, Jackson, Ohio

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Zucchini Pineapple Jam Recipe
  • Prep: 30 min. + chilling
  • Yield: 68 Servings
10 20 30

Ingredients

  • 6 cups seeded, shredded, peeled zucchini
  • 6 cups sugar
  • 1/2 cup lemon juice
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (6 ounces) strawberry gelatin

Directions

  • In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks. Yield: 8-1/2 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 84 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 22 g carbohydrate, trace fiber, trace protein.

Originally published as Zucchini Pineapple Jam in Country Woman July/August 1994, p35

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Reviews for Zucchini Pineapple Jam

Zucchini Pineapple Jam

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-5) of 5 reviews

Reviewed on Sep. 01, 2012 by TammyDeMom

This is so yummy!

Reviewed on Sep. 01, 2012 by TammyDeMom

This is so yummy!

Reviewed on Sep. 01, 2012 by TammyDeMom

This is so yummy!

Reviewed on Jul. 28, 2012 by sweet1pie

Delicious! I forgot to peel the zucchini, but turned out well. This was my first jelly, so I halved the recipe to test it. It is very sweet; I'm going to make again and try other gelatin flavors.

Reviewed on Feb. 05, 2011 by clacarlton

Would l love to know know why is it that every variation of this recipe that I find it has a 6 oz pkg of Jello. All I can every find in the groceries stores is a .30 or a .60 oz. Am I missing something here?

Untill it cools, I won't know if I like it or not. I'm just hoping it thickens up.

 
 

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