| Zucchini Jam
6 cups of grated, peeled zucchini
6 cups of sugar
2 tablespoons of lemon juice
One 20 ounce can of crushed pineapple, well drained
Two 3 ounce packages of apricot gelatin
Add 1 cup water to zucchini, bring to boil and cook 6 minutes. Add sugar, lemon juice and pineapple and cook 6 more minutes. Add apricot gelatin and cook 6 minutes more. Seal in jelly glasses or pint jars. |
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Zucchini Jam 2
4 cups of grated zucchini
3 cups of sugar
1/2 cup of lemon juice
Peel zucchini and remove seeds - grate. Mix all ingredients in large pan on stove. Boil at medium heat for 30 minutes. Remove from heat and add 1 package any flavor Jell-O. Seal in jelly jars. Zucchini Jam 3
6 cups of zucchini, shredded
1/2 cup of lemon juice
1 can pineapple, crushed
6 cups of sugar
6 ounces of Jell-O
Peel and cook zucchini until clear, stirring often. If too wet, drain. Add all other ingredients except Jell-O. Bring mixture to a boil. Boil hard for 6 minutes. Remove from heat. Add Jell-O and dissolve well. Pour into jars and seal. |
