Norene B

6 c. ground zucchini (peeled)
6 c. sugar
1 (8 oz. ) can crushed pineapple
2 T. Sure-Jell
2 (3 0z.) or 1 (6 oz.) pkg. Jello, apricot, orange or raspberry.
Boil zucchini for 6 min. Add sugar, crushed pineapple and Sure-Jell and boil for 6 min. more. Remove from heat and stir in Jello. Put in jars and seal or store in refrigerator.

I like the orange and wildberry jello the best.

craftybear

yummy, you are making me hungry!

littlehud

Sounds good to me.

magpie

Never had it will have to make some, so easy. Thanks for the recipe.

aneternalpoet

can this jam be stored on pantry shelves without being water bathed? if not, do you know approxiamately how long to put in in a water bath canner ? I have a large garden with every known kind of squash, lol.. always looking for new stuff to do with it..

CarrieAnne

Wow, Great way to use up zuchini!

Norene B

I just sealed it in jars like regular jam. Make sure it is fairly thick before putting in jars, as it has a tendancy to get thinner with age. I still use it on pancakes or ice cream as well as on bread though.

aneternalpoet

thanks for letting me know.. Is the amoount of surejel that you use, the powdered kind? Thats all I have used before, and usually with fruit jams, I use the entire package..

Norene B

Yes it is the powdered kind. I guess it depends on how thick you like when you make as to whether to use more.

aneternalpoet

okie dokie.. will be trying it this coming week...