What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Zucchini Jammin’! Someone once told me that zucchini is like a chameleon; it can literally change a recipe into anything you want it to be. When I came across this old prairie cookbook, I was intrigued enough to put zucchini to the test. The results were astounding! Hint: The jam has a refreshing pineapple-orange finish and tastes wonderful on yogurt!
ZUCCHINI JAMMIN’
Ingredients:
3 cups zucchini, raw, peeled, and shredded
3 cups sugar
1/4 cup lemon juice
1/2 cup crushed pineapple with juice
3 ounce package orange gelatin
Instructions:
Boil zucchini in enough water to keep covered for 6 minutes. Drain. Add sugar, lemon juice, and crushed pineapple with juice. Boil 6 minutes longer. Remove from heat. Add gelatin and stir until dissolved. Seal hot in jars.
Wait . . what?!
You just blew my mind.
Sweetly.
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“Orange” you glad I said “Zucchini”?! 🍃🍊🌿😜🌱
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Buahahaha!
I guess that’s the way the pickle slices.
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Say whaaat? 😜
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Hahaha!
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Zucchini is indeed a chameleon. I use it in so many dishes, including cakes, but still didn’t make a jam out of it. Love this idea!
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Thanks for sharing your bountiful ideas. 🌿🌱🍃
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I grow zucchinis in my garden and am always looking for something to do with them.. ..
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Lisa, this recipe is spot on. 😋
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My Nana used to make Marrow and Ginger jam back in Scotland. None of us liked the texture of Marrow as a vegetable so this was a reasonable compromise.
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So happy to oblige. 🍃🌸
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Looks so beautiful! Like the addition of orange gelatin for the beautiful color.
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It adds to the taste as well. 🍃🍊
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