This is such a fantastic idea for my bumper crop of zuchinni!! It has the sweetness of pineapple, just lacks the tartness, maybe next time I'll add a touch more lemon juice. I will use this again! Thanks for sharing!! :)
We have enjoyed this all winter long. I made this last summer and didn't want to review it until I had tried it. I also agree it is milder then regular pineapple but once baked you can't tell the difference. It does give off a faint odor that will give it away. I used this to make Blueberry Pineapple Buckle and it made for a milder pineapple taste but still great!
I know, it sounds crazy but it really tastes like pineapple. I prefer to use it in stir fry rather than baking. I also recommend adding yellow food coloring. It's another way to use extra zuchini in the summer.
This is great! I made Pineapple Cookies with it yesterday; it's a mild pineapple flavor in cookies, which is nice - not as overwhelming as plain pineapple can be. Easy, fun, and really raises eyebrows when you tell folks what you're canning this week!
Thanks for pointing me in the direction of this recipe! I made 2 batches today. I was eating the "pineapple" as I was filling the jars. Mmmmmmm! I ended up with 22 half pints and quite a bit of juice leftover. I ended up processing the juice in the waterbath for 15 minutes as well. I can't wait to pop open a jar the next time I need pineapple. Thanks for sharing!
I made this 20 years ago and we loved it.Thanks for posting it .I will make it again this year because I had lost the recipe and my kids grew up.
This is really tasty. Not the biggest fan of summer squash but I'm eating this straight out the jar.