Ingredients
6 c. peeled and grated zucchini
6 c. sugar
1 small can crushed pineapple
2 Tbsp. lemon juice
1/4 tsp. pineapple flavoring
6 oz. apricot jello
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Create vegetable noodles — zucchini, sweet potato, beet
Measures sugar concentration for jams, syrups, fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Create vegetable noodles — zucchini, sweet potato, beet
Measures sugar concentration for jams, syrups, fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook zucchini in very little water over medium heat for 6 minutes. Bring to a boil and turn heat down to simmer. Add sugar, lemon juice, pineapple flavoring and pineapple. Bring to boil and cook 6 minutes. Add dry jello and mix well. Pour into sterilized jars and seal.