On Line Cookbook
Zucchini Jam
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Recipe Information
Angela Creighton

  • 6 cups (1425 ml) grated zucchini
  • 4 cups (950 ml) sugar (can reduce to taste)
  • 1 cup (225 ml) crushed pineapple, with juice
  • juice from 2 lemons
  • 2 pkgs. (3 oz (84 grm).) Jello (Peach, Apricot, Cherry or Raspberry)
  • In large kettle, add small amount of water to zucchini.
  • Cook for 15 minutes, stirring often.
  • Then add sugar, pineapple and lemon juice.
  • Boil for 10 minutes, stirring often.
  • Remove from heat.
  • Add gelatin and stir until gelatin is dissolved.
  • Pour into jars and seal.

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