Zucchini Jam

(from Lucianolinda’s recipe box)

Source: Sothern living magazine

Categories: conserves, jams, jelly

Ingredients

  • 8 medium zucchini, peeled and shredded
  • 6 cups sugar
  • 1/2 cup lemon juice
  • 1 (15 1/2 oz.) can crushed pineapple, drained
  • 1 (6oz.) pkg. orange gelatin
  • 1 to 2 tsp. grated orange rind

Directions

  1. Cook zucchini in boiling water to cover 15 minutes. Drain well.
  2. Bring zucchini, sugar, lemon juice and pineapple to a boil over medium heat, stirring often; reduce heat, and cook 6 minutes. Remove from heat, and stir in gelatin and orange rind until gelatin dissolves.
  3. Pack hot mixture into hot jars, filling to within 1/2 inch from top. Remove air bubbles, wipe jar rims. Cover at once with metal lids and screw on bands.
  4. Process in a boiling-water bath 15 minutes, and refrigerate up to 1 month.

  5. makes 4 pints

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