Posted on June 06, 2012
Zucchini is a prolific producer and if you don’t check the plants often you will often find you have a giant zucchini waiting for you. Well I personally have never found these oversized veggies to be good for much other than shredding and making bread. Plus there is only so much zucchini bread, roasted, fried and sautéed zucchini I can force my family to eat during the summer. They are always asking for me to prepare it in a new way. Well this month I am setting out to find a few new uses for my zucchini. Check back each week for a new recipe featuring one of my favorite summer vegetables- Zucchini!
This week’s recipe came to me through one of our customer service representatives. When asking around the office for zucchini ideas she immediately volunteered this gem which her family has been making for years. If seems every family who gardens has a list of simple recipes to make use of a surplus crop which is how I suspect Zucchini Freezer Jam came into effect.
Zucchini Freezer Jam
from Grandma Tucker
6 cups peeled and shredded zucchini
6 cups sugar
1- 20 ounce can crushed pineapple, drained
1 – 6 ounce package apricot Jell-O
In a large pot combine zucchini, sugar, and crushed pineapple. Over medium heat bring to a boil, boil for 15 minutes. Stir in Jell-O and bring back up to a boil for 1 minute. Ladle jam into sterilized freezer safe jars, leaving ½ inch headspace. Immediately cover with lids. Cool completely and freeze.
Makes 6 pints of jelly.