FBD

Zucchini Jam

GreekVegetarianIntermediate5 minBy Northstar

Ingredients

Servings
4
  • 6 cup peeled, seeded and grated zucchini
  • 6 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 each ounce) can crushed pineapple, drained
  • 3 each boxes apricot gelatin (or strawberry,

Instructions

  1. 1

    orange or any flavor) Combine zucchini, sugar, lemon juice and drained pineapple. (Add no liquid.) Cook and stir.

  2. 2

    Bring to a boil and cook an additional 5 minutes.

  3. 3

    Remove and add gelatin.

  4. 4

    Pour into jelly jars and process for 10 minutes in boiling water bath.

  5. 5

    The jam does not get firm until opened and refrigerated.

Tags

greekjoy-of-canning