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Print This Keep It Simple Silly Zucchini Jam Recipe

Zucchini Jam Recipe

Zucchini Jam by Mary Ann Hall

Zucchini Jam recipe, sent in by .
I hope you enjoy it. Everyone I share it with, loves it.

A quick note on harvesting your zucchini; it's best to harvest when young, between 4 to 8 inches long.
The younger the vegetable, the better the flavor. Zucchini's can grow pretty fast and like to hide under the large leaves of your plants. Keep an eye on those plants and harvest often, the larger the fruit the tougher it can get.
You want a tender, moist zucchini when making jam.

6 cups of ground zucchini (I do not peel it)
1 cup water
20 oz can crushed pineapple (drained)
6 cups sugar
2 Tablespoons lemon juice (I use bottled, it works ok)
6 oz package of strawberry Jello (or 2 regular small size)

Oven Temp: stove top
Jam Recipe Cooking Time:
Pan Type: 6 quart pan

Zucchini Jam Recipe Directions:

Add 1 cup water to zucchini in large pot, boil 6 minutes (I use a hard boil for this).

Add lemon juice, sugar and drained crushed pineapple, cook another 6 minutes (I boil this hard also).

Add the jello and cook 6 minutes (I boil this, but not a hard rolling boil). Pour into hot jars and seal.
Depending on the size jars you use, this will make 6 to 9 jam jars.

You can either use the water bath process of boiling for 10 minutes, or fill the jars, place lids on and turn upside down on a kitchen towel for 10 minutes. Flip back over and jars should seal when cooling down.

Thank you for visiting our free recipes web site. This zucchini jam recipe sent in by Mary Ann Hall is simply delicious. Send more great tasting zucchini recipes to post. Please do click here and send us your favorite recipes for all to enjoy for free.

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