Taste of Home
Zucchini Pineapple Jam
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 8-1/2 cups.
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
Ingredients
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6 cups seeded, shredded, peeled zucchini
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6 cups sugar
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1/2 cup lemon juice
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1 can (20 ounces) crushed pineapple, undrained
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1 package (6 ounces) strawberry gelatin
Directions
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1.
In a large stockpot, 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.
Nutrition Facts
2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.
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