Zucchini Pineapple Jam Recipe
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
- 1. 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.
1 serving (2 tablespoons) equals 84 calories, trace fat (trace saturated fat), 0 cholesterol, 6 mg sodium, 22 g carbohydrate, trace fiber, trace protein.
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