Recipe Zucchini Jam Amish Cooking Canning Recipes

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Zucchini Jam

Grated zucchini will make its own juice when heated in a pan. Bring zucchini to a boil and boil for 10 minutes. Add sugar, pineapple and lemon juice and boil for 6 more minutes. Add Jello and remove from heat. Let cool to room temperature. Pour into clean containers and freeze.

6 c. zucchini, grated
6 c. sugar
1 c. crushed pineapple (drained)
1/2 c. lemon juice
2 (3 oz.) boxes of Apricot Jello

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Authentic Amish Cooking Recipes