As I visit our garden, I remember a time when my driver’s door closed, latched, and didn’t lock. I went to drive home and found close to a hundred pounds of zucchinis in my back seat. I kind of sniveled about this experience, and another county agent sent me this recipe:
Zucchini Jam
5 ½ C grated Zucchini
1 (20 ounce) can crushed Pineapple|
6 C sugar
2 (3 ounce) packages Jello (any flavor)
1 C water
2 teaspoons lemon juice
Boil zucchini, sugar and water for 6 minutes. Add lemon juice and pineapple. Boil for 6 more minutes. Add 2 packages of Jello, and boil for 6 more minutes. Pour hot mixture into jars, put on lid and screw band. Jars will seal without processing if you put the lids on immediately as you pour in the boiling mixture.
Trego's Mountain Ear 