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Zucchini Jam
  1. Put grated zucchini in a pan and add lemon juice. Cook for about 10 minutes until the zucchini is clear.
  2. Add sugar and crushed pineapple. (If you want a real firm jam you can add a package of sure-jell. It will set up without but not as firm)
  3. At first it will look like it isn’t enough liquid but there will be. Bring to a boil and boil for 5 minutes.
  4. Turn heat off and add Jell-o.
  5. Stir then bring back to boil for 1 minute.
  6. Pour into hot sterilized pint or half pint jars and put hot lids and rings on. Process in a boiling hot water bath for 10 minutes.