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Wonderful yellow color with red specks of cherry.
11 cups grated and peeled zucchini
6 cups granulated sugar
19oz. can unsweetened crushed pineapple, well drained
12 red maraschino cherries, quartered (add more if desired)
3 X 3oz. peach-flavored gelatin (jelly powder)
Makes 5 pints jam.
Combine zucchini and sugar in large saucepan.
Heat and stir until sugar dissolves and mixture comes to a boil.
Boil for 15 minutes.
Stir in pineapple.
Boil for 5 minutes.
Remove from heat.
Add cherries.
Stir.
Cut off corners of gelatin packages so you can pour granules in slowly as you keep stirring to dissolve.
Fill hot sterilized pint jars to within 1/2" of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.
11 cups grated and peeled zucchini
6 cups granulated sugar
19oz. can unsweetened crushed pineapple, well drained
12 red maraschino cherries, quartered (add more if desired)
3 X 3oz. peach-flavored gelatin (jelly powder)
Makes 5 pints jam.
Combine zucchini and sugar in large saucepan.
Heat and stir until sugar dissolves and mixture comes to a boil.
Boil for 15 minutes.
Stir in pineapple.
Boil for 5 minutes.
Remove from heat.
Add cherries.
Stir.
Cut off corners of gelatin packages so you can pour granules in slowly as you keep stirring to dissolve.
Fill hot sterilized pint jars to within 1/2" of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes.
