Zucchini Jam

6 ingredients
5 steps

Ingredients

  • 6 c. chopped zucchini
  • 6 c. drained crushed pineapple
  • 1/2 c. lemon juice
  • 1 box Sure Jell
  • 6 c. sugar
  • 2 small boxes apricot Jello

Directions

  1. 1
    Cook squash for 1 hour.
  2. 2
    Stir often to keep from sticking. Drain off all excess liquid.
  3. 3
    Add pineapple, lemon juice, and Sure Jell.
  4. 4
    Stir and bring to a boil; add sugar and return to a boil for 6 minutes.
  5. 5
    Add Jello and pour immediately into jars. Yield: 6 pints.

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