Friday, July 17, 2009

Zucchini Jam

When I was a little girl, my mom used to make Zucchini Jam for me every year. I just LOVED the stuff. Then, either Jello stopped making apricot jello or my mom just told me that so she was off the hook....she quit making it and lost the recipe. When I married and had kids of my own, I got a bug up my rear to find that recipe again. I searched all over online and tried a recipe or two, but none of them were my mom's recipe with the apricot jello. Then, in 2005 I thought to ask my Grandma in South Dakota. OF COURSE Grandma had it!! I've made it 3 of the last 4 years and it's always so good!! I make several batches so I have enough for gifts all year, too!

Granny's Zucchini Jam

6 cups grated zucchini
1 cup sugar
1/2 cup lemon juice
1 cup crushed pineapple, drained
1-6 oz box apricot jello
2 boxes sure-gel

Bring zucchini to a boil and cook until clear, about 6 minutes. Add sugar, lemon juice, and pineapple. Boil hard for 6 minutes. Remove from heat and add sure-gel. Stir until dissolved before adding the jello and stir that until dissolved, also. Pack into jelly jars and seal. Enjoy!

2 comments:

  1. Hello,
    Are you sure one cup of sugar is enough. I have a recipe that calls for 4 cups of sugar. Otherwise, my recipe and yours are the same. Mine was a little tart with just four cups of sugar. With one, I would think it would be really tart. I also had lots of trouble getting it to gel thick. Did you have this trouble?
    Thanks for the recipe,
    Starr

    ReplyDelete
  2. I checked again and it is only 1 cup of sugar. I don't recall the jam ever being tart...

    ReplyDelete

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