June is the month for the production of zucchini in the garden and at the farmers market, if you do not grow your own, in central Alabama. After putting zucchini away for the Winter for the savory dishes I am now using zucchini in a different way,for the sweet dishes. Today I made pineapple zucchini jam.
This recipe is easy and it only takes five ingredients and makes seven half pints.
Lets get started! You`ll need :
Seven Half pint canning jars
Seven Lids and bands
Water bath canner or a pressure canner
Large cooking pot
Sterilize the jars and put the lids in hot water to help soften the rubber seal.
6 cups fresh zucchini, making sure that the zucchini is crisp and not soft and limp.
4 cups White sugar
1 large or two small cans of crushed pineapple
1/2 cup lemon juice
2 boxes of pineapple Jello
Wash and peel the zucchini, slice in half and remove the seeds, then chop into two inch pieces. In a food processor pulse till you get a grated product.
Open cans of Pineapple and drain all juice.
In a large sauce pan add the white sugar, lemon juice and drained pineapple, mix till the sugar absorbs all the liquid.
Over Medium heat cook the sugar mixture till its becoming syrup and add the zucchini and cook till the zucchini looks clear, around 15 minutes or longer.
Add the box of pineapple Jello and mix till blended well.
Remove from heat and using a ladle fill each jar leaving 1/2 inch head space.
With a clean wet cloth wipe off the rims of each jar making sure that its clean, carefully place the hot lids on and in the canner, process for 7 minutes in a hot water bath.
Carefully remove hot jars of jam and onto a towel to cool.
This recipe makes seven half pints.
Once you taste this pineapple zucchini you will be thinking of many more ways to use Zucchini.
By Andria Perry
Photos By Andria Perry