WHAT DO DO WITH THAT ZUCCHINI BESIDES FRYING IT OR PUTTING IT INTO BREAD YOU ASK???
Zucchini Jam got this recipe at church and I LOVE IT.. make it every year..
. 6 cups of grated zucchini (peeled)
. 1/2 cup water
. 6 cups sugar
. 1/3 cup lemon juice
. 1 (20 ounce) can crushed pineapple in juice
. 1 large box cherry Jell-O
. 1 box sure jell Fruit pectin
. Have you 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
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. 1. Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
. 2. Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
. 3. Add in the Jello (I used Cherry and Strawberry the most but you can use any flavor you like Raspberry is good as well as Orange ect…) Boil 2 minutes.
. 4. Add surejell and boil for 1 minute.
. 5. turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
. 6. Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes —
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. NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more — very tasty especially on homemade hot rolls mmmmmm.
PHOTOS OF STEP BY STEP PROCESS…
NOTE I did this recipe like it was given to me for this post but I actually usually water bath mine if doing a LOT of them instead of the turning upside down, just to insure they will stay sealed for a long period of time. if your just doing one batch you don’t have to do that unless you want to cause you will most likely eat yours up in no time..
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