Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio

Zucchini Pineapple Jam

Zucchini Pineapple Jam
Prep Time
10 min
Cook Time
20 min
Yield
8-1/2 cups
Ingredients
- 6 cups seeded, shredded, peeled zucchini
- 6 cups sugar
- 1/2 cup lemon juice
- 1 can (20 ounces) crushed pineapple, undrained
- 1 package (6 ounces) strawberry gelatin
Directions
- In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts
2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.
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