On Line Cookbook
Zucchini Peach Jam
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Charlotte

Serves/Makes:8 haslf pints

Ingredients
  • 6 cups (1425 ml) (5-6medium) peeled and grated zucchini
  • 6 cups (1425 ml) white sugar
  • 3/4 cup (175 ml) crushed pineapple with juice
  • 1/2 cup (125 ml) lemon juice, fresh or bottled
  • 2 pkgs. of 3 oz (84 grm). peach flavored gelatin (jelly powder)
Preparation
  • Stir zucchini and sugar together in large pot.
  • Heat, uncovered on medium stirring a few times until it comes to a boil.
  • Boil gently for 15 minutes, stirring occasionally.
  • Add pineapple with juice and lemon juice; stir.
  • Return to a boil.
  • Boil, uncovered for 6 minutes, stirring occasionally.
  • Stir in gelatin until it dissolves; skim off foam.
  • Pour into hot sterilized jars to within 1/4 inch of top.
  • Seal.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.