Zucchini pineapple jam
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Zucchini -- peeled seeded |
| 6 | cups | Sugar |
| ½ | cup | Lemon juice |
| 1 | can | Crushed pineapple -- 20 oz |
| Undrained | ||
| 1 | pack | Strawberry gelatin powder -- |
| 6 | Oz | |
Directions
In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 min. Add the lemon juice and pineapple; cook and stir constantly for 6 min. Add the lemon juice and pineapple; cook and stir for 8 min. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Pefrigerate up to 3 weeks. Yield: 8½ cups.
Recipe By : Country Woman
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