Prep 30 mins
Cook 25 mins
Vera got this recipe from another family member. I really love this jam and it is freezer jam. I don't know how many servings this makes, so the servings are a guess.
- Bring water and zucchini to a low boil and cook for 6 minutes.
- Add sugar, lemon juice, and pineapple.
- cook another 6 minutes.
- Add Jell-o powder and cook another 6 minutes.
- Pour into containers and freeze.
Will come back and rate this once we try it. I just made it today and it yielded 5 - eight oz freezer containers plus one oversized tub. I used 1 peach jello and 1 lemon because I couldn't find apricot (who knows why???) and I didn't want the peach to be too sweet or overwhelming. I also used 3 cups Splenda and 3 cups sugar as I want to share with my Mom and Dad - my Mom is type 2 diabetic.
I tried this recipe as a way to use up zucchini and try to sneak in some extra veggies for the kids. I peeled the zucchini and put it through my Kitchen Aid grinder instead of grating, so the texture was very similar to the crushed pineapple. The finished jelly had the consistency of marmalade & the whole family really likes it. I will definitely make this again. Thanks, AshK!
Adding an update: just made this for the 2nd year in a row and it's wonderful. I think I mis-clicked on my star rating last year so I upped it - definitely a keeper! I also had to hunt a bit for apricot jello, but so worth it!
I absolutely could not resist adding 1/4 cup of diced dried apricots to this mix, but otherwise followed the recipe! Loved the taste, & so too, I'm sure, will several of my neighbors! Very nice to be able to put it in the freezer & have it for future use, too! Many thanks for sharing the recipe! [Made & reviewed in Healthy Choices ABC recipe tag]