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Zucchini Squash-Pineapple Jam

Yields approx. 2.25 liters

Do you and your neighbors have too many zucchini squash in your garden? Here is a very surprising way to use them, and you can be sure, that everybody will love that jam!

2 lb (end weight) zucchini squash, peeled, cored, cut in very fine small slices
1 lb pineapple, drained, finely chopped
4 cups of sugar
1 package apple pectin (45-50 grams)
6 tblsp lemon juice

In a large pot, over medium heat, bring to a full rolling boil zucchini squash, pineapple, 1 cup of sugar and the apple pectin while stirring constantly. When boiling, add rest of sugar and lemon juice and bring to a full rolling boil on high heat. Keep cooking for 90 seconds at high temperature. Remove from heat. Fill jam in clean, warm jars, cover with lid. Covered with a cloth, leave at room temperature over night to cool down.

Try also our zucchini squash casserole, the September 2007 recipe
Posted by Goldenwood Lodge on 13 Sep 2010 - 12:28