Zucchini jam
Wednesday, 06 October 2010 15:31
Written by Admin
5 cups finely shredded, peeled zucchini
1 cup sugar
1 can (540 g) crushed pineapple, including juice
3 Tbsp lemon juice
1 large package strawberry or raspberry jelly powder
In a large saucepan, combine zucchini, sugar and pineapple. Bring to a boil over medium-high heat and boil 10 minutes, stirring often. Remove from heat and add lemon juice and jelly powder. Immediately pour into sterilized jars with metal rings and snap lids. Even if the metal lids snap down, this jam should be kept refrigerated. Sealed jars can be kept up to four months in the refrigerator, but once opened should be consumed within two weeks.