Zucchini Jam

Out of control zucchini makes me google things to make with it!

 

I came across Zucchini jam on Allrecipes.com and thought it might be worth a try.

 

And it uses FIVE cups of shredded zucchini!!!!!

 

Mine doesn't LOOK like strawberry jam because I already had a bunch of shredded zucchini in the fridge (just waiting for me to do something with it) and it was not peeled first.

So the green skin is still on it.

Doesn't really bother me.

 

 

It's pretty good considering it's made with zucchini!!!

I think it would make a yummy panacke topping.

 

 

Zucchini Jam

 

5 cups shredded zucchini

5 cups sugar

3 T lemon juice

2 packages (3 oz) strawberry jell-O

Directions

1. Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly.
2. Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal.