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
Taste of Home
- 6 cups shredded zucchini peeled, seeded
- 6 cups sugar
- 1/2 cup lemon juice
- 1 can crushed pineapple 20 ounces, undrained
- 1 package strawberry gelatin 6 ounces
- 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.
2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fibre), 0 protein.