Zucchini Marmalade
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This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea.
- Ready In:
- 50mins
- Serves:
- Yields:
- Units:
12
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ingredients
- 6 cups peeled grated fine zucchini
- 6 cups sugar
- 2 tablespoons lemon juice
- 1 (20 ounce) can crushed pineapple, drained well
- 1 cup water
- 1 (3 ounce) box apricot Jell-O
directions
- In a saucepan place zucchini and water, bring to a boil and boil 10 minutes.
- Add sugar, lemon juice and pineapple.
- Cook 10 minutes.
- Stir in apricot Jello and cook 10 minutes.
- Pour into hot, sterile pint jars and adjust lids.
- Cool completely.
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RECIPE MADE WITH LOVE BY
@Iron Bloomers
Contributor
@Iron Bloomers
Contributor
"This is great! Something different to do with an abundance of fresh garden zucchini. The pineapple-apricot combo is really a nice change of pace. Gift from a Dear 86 year old LADY! Easy too. Great gift idea."
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Your recipe tastes great, mine didn't quite gel. Then it occurred to me, I used fresh pineapple -- crummy bromelain enzyme in pineapple degrades jell-o. So if you don't care for soft set marmalade don't use fresh or frozen pineapple -- only canned!Reply
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Delicious! I can't wait to try new jello flavors! Thank you, thank you, thank you!Reply
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This is very easy to make and the instructions are quite clear. I used a sugar free raspberry jello and the colour was lovely. A soft rosy pink. No one would ever know that this is made with zucchini. Thanks for the recipe.Reply
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I just made this marmalade this past weekend. It is delicious !!!!Reply
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Yum, yum and yum! Used Lemon Jello because I could not find Apricot. Pass me another biscuit, please!Reply
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