Zucchini Pineapple Jam

Name: Zucchini Pineapple Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8-1/2 cups.
Ingredients: 6 cups seeded, shredded, peeled zucchini; 6 cups sugar; 1/2 cup lemon juice; 1 can (20 ounces) crushed pineapple, undrained; 1 package (6 ounces) strawberry gelatin

Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio

Ingredients

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 package (6 ounces) strawberry gelatin

Directions

In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

Nutrition Facts

2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.

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