Wednesday, August 25, 2010

Not tired of zucchini yet?

For you zucchini lovers who need some more inspiration, I stumbled across this in my grandmother's recipes. I can't speak to how it tastes as I don't can yet and I don't recall trying it.

Zucchini Jam
6 cups peeled and shredded zucchini
5 cups sugar
2 tablespoons lemon juice
20-ounce can crushed pineapple (drained)
1 can pineapple juice or water

Cook altogether for 6 minutes. Add 6 ounces strawberry jello and cook 6 minutes more. Pour into pint jars. Put into hot water bath 15 minutes to seal.

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