Zucchini Jam

preserves · from the kitchen of MARY ANNE KILMER

Zucchini Jam — front of the card
front
Zucchini Jam — back of the card
back

15 min active · 40 min total (times estimated)

Ingredients

  • 6 cups peeled, grated fresh zucchini
  • 4 cups sugar
  • ½ cup lemon juice
  • 1 cup crushed pineapple
  • 1 (6 oz) box any flavor Jell-O
  • 1 envelope Knox unflavored gelatin

Steps

  1. Cook the peeled, grated fresh zucchini for 12–15 minutes, or until the zucchini is clear and there is no remaining water.
  2. Then add the sugar, lemon juice, and crushed pineapple.
  3. Cook for 6 minutes, starting the timer when the jam begins to boil.
  4. Remove from heat and stir in the flavored Jell-O and the envelope of Knox unflavored gelatin.
  5. Refrigerate — or must freeze.