Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness.—Kathy Weese, Jackson, Ohio
- 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
- 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.
Originally published as Zucchini Pineapple Jam in Country Woman July/August 1994, p35
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