Zucchini Jam

6 ingredients
7 steps

Ingredients

  • 6 c. zucchini, peeled, seeded and grated
  • 5 c. sugar
  • 1/2 c. lemon juice
  • 1 (20 oz.) can crushed pineapple, drained
  • 2 boxes Sure-Jell
  • 1 (6 oz.) box apricot jello

Directions

  1. 1
    Cook zucchini on low heat until clear in color, about 15 to 20 minutes.
  2. 2
    Add sugar, pineapple and lemon juice; cook 10 minutes after it starts to boil.
  3. 3
    Add Sure-Jell and cook 1 minute after it comes to a full boil.
  4. 4
    Add apricot jello; stir well.
  5. 5
    Pour into jars and seal.
  6. 6
    Makes 4 pints.
  7. 7
    Makes a great ice cream topping.

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