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Zucchini Jam

Shared by Karen Smith Skogen

A family memory

The Story Behind It

This recipe was passed down to Karen by her mother, Darline, who received it from her sister, Lettie Baker Wilson.

1

Ingredients

6 cups zucchini
4 cups sugar
1 (20 oz) can crushed pineapple, including juice
½ cup lemon juice
1 (6 oz) package gelatin, desired flavor

2

Directions

Cook the zucchini in a small amount of water for 15 minutes, or until tender.
Add the sugar, crushed pineapple with its juice and lemon juice.
Cook for 10 minutes.
Add the gelatin and stir well.
Pour into jelly jars and seal well.