Zucchini Pineapple Jam

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

Zucchini Pineapple Jam recipeTaste of Home
Zucchini Pineapple Jam
Zucchini Pineapple Jam
Servings Prep Time
8-1/2cups 30minutes (total)
Servings Prep Time
8-1/2cups 30minutes (total)
Ingredients
Portions: cups
Units:
Ingredients
Portions: cups
Units:
Instructions
  1. 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.
Recipe Notes

Nutrition Facts

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