Zucchini Harvest Recipes
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Zucchini Jam
by Teri Utley Gurley
6 full cups peeked and shredded zucchini 6 cups sugar 1/2 cup lemon juice 1 large can crushed pineapple well drained 2 - 3 ounce package orange jello 2 teaspoons grated orange peel - peel only NO WHITE Cover zucchini with water and bring to boil and cook 15 minutes. Drain really well. Bring drained zucchini, sugar, lemon juice, and pineapple to a boil over medium heat stirring often, reduce heat and cook at a slow boil for 6 minutes. Remove from heat and stir in jello and orange peel until jello dissolves. Pour mixture into hot jars filling to within 1/2 inch from top. Remove air bubbles, wipe jar rims. Cover at once with metal lids and bands. Process in boiling water bath for 15 minutes. Make sure jars are covered with water. Makes 4 pints or 8 half pints. |
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