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Recipe: Zucchini Pineapple Jam (refrigerator jam using strawberry jell-o)

Preserving - Jams, Jellies
ZUCCHINI PINEAPPLE JAM

6 cups zucchini, peeled and seeded
6 cups sugar
1/2 cup lemon juice
1 (20 oz) can crushed pineapple, undrained
1 (6 oz) pkg strawberry gelatin powder

In a large kettle, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes.

Add the lemon juice and pineapple; cook and stir constantly 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.

Store in refrigerator, will keep up to 3 weeks.

Makes 8 1/2 cups
Adapted from source: Country Woman Magazine
MsgID: 207043
Shared by: Betsy at Recipelink.com
Board: Canning and Preserving at Recipelink.com
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