Fruits and berries are spendy, but you or a friend are likely to have an abundance of zucchini. Also, pectin can be costly. This jam recipe bypasses both and is absolutely delicious!
6 C peeled and shredded zucchini
6 C sugar
1 16 oz. can crushed pineapple,undrained
1 6 oz Jello (any flavor)
Put in large stock pot,
Cook on low heat until boiling
Boil 10 minutes
Add lemon juice, sugar and pineapple
Cook over medium heat,
Stirring constantly for 10 minutes more
Remove pan from heat,
Stir 1 minute
Ladle jam into hot jars
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