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Vegetables ZUCCHINI JAM
From the Kitchen of BarbAnn

Category: Vegetables
Servings:
Preparation Time:

Recipe Ingredients
6 cups zucchini
6 cupa sugar
1 cup crushed pineapple with juice
2-3 oz. boxes apricot jelly powder




Recipe Directions
Cook zucchini until tender.
Add sugar, pineapple and lemon jucie and boil for 20 mins.
Add jello and stir to dissolve.
Pour into jars and seal.

I use 1/2 pint jars for this Jam.
Keep Jars and lids warm. Let sit until set.

NOTE;

I sterlize everything when I am canning.
If its is jam or fruits, or vegetables, sterlize all jars and lids.


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