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ZUCCHINI JAM

ZUCCHINI JAM Lovina J. Yoder Susie J. Yoder 6 C. zucchini, peeled, seeded and ground 6 C. sugar 25 lbs. sugar 2 6 oz. boxes orange jello 1 20 oz. can crushed pineapple, drained 2 T. lemon juice Add 1 cup water to zucchini. Cook 6 minutes. Add sugar, lemon juice and pineapple. Cook 6 minutes more. Add jello. Cook 6 minutes more. Keep stirring while it’s cooking. Put in jars and seal. VARIATION: Can also use apricot jello.

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