Zucchini Jam

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If you are like me you look for anyway to use your zucchini. This recipe came from the cooking in the valley (1874-1999) 125th anniversary cookbook of ebenezer lutheran church.

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Steps

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Boil the zucchini and sugar for 10 to 15 minutes.

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Stir continuously so the mixture does not burn.

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Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.

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Remove from heat and add 2 packages apricot jello.

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Cover with paraffin wax and then cover with jar cover and seal.

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I just cover the jar with a lid and store in the refrigerator.

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Ingredients

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zucchini, sugar, lemon juice, crushed pineapple, apricot gelatin