Recipes

Master Food Preserver Recipes

Pineapple Zucchini Jam

6 cups zucchini, peeled & grated

6 cups sugar

3/4 cup crushed pineapple in juice

1/2 cup lemon juice

4 oz. peach or apricot Jell-O* (measures out to 1/2 cup)

First fill your water bath canner with hot water, and start it heating. Prepare your jelly jars by checking for cracks or chips, and throw away any of those. You will need 5 pint jars, or 10 8-oz jars. Wash them in hot soapy water, rinse throughly, and put them in the rack of your canner, so they will be hot when you pour in the very hot jelly.

Cook zucchini & sugar for 15 minutes at a high simmer. Add pineapple & lemon juice. Bring back to rolling simmer & cook 6 more minutes. Remove from heat & add dry jello. Stir thoroughly.

Drain one jar at a time and fill with jelly, leaving 1/4 inch headspace. Apply the 2-part lid and ring, return it to the canner, and repat with the next jar, until they are all filled. Process in water bath for 10 minutes, starting to count the time withn the water reaches boiling.

Makes 5 pints or 10 8-oz jars. Number of jars varies a little depending on how you pack the 6 cups of zucchini. * You can also try using other jello flavers. The jam will taste like whatever jello flavor you use.