Zucchini Jam

RecipesZUCCHINI JAM
6 cups grated and peeled Zucchini
6 cups sugar
2 T lemon Juice
1 20 oz. can crushed Pineapple drained
Bring to a boil and boil an additional 5 minutes. Stir often.
Remove from stove and add 3 small packages of Jello any flavor. Stir well . Put into canning jars and process in boiling bath 10 minutes. Makes 5 pints
From Catrina VanOrden
FROM Julie at  www.thehumblehomestead.net
MOCK - PINEAPPLE
1 gallon zucchini
1 (46 oz.) pineapple juice
2 1/2 cups sugar
1 cup lemon juice

Peel the zucchini; be sure no green is on it. Squeeze out the water;
add the pineapple juice, sugar, and lemon juice. Simmer all together for 20
minutes. Pack hot in jars and process 10 minutes at 10 pounds pressure.
Shred for Crushed pineapple
Dice for Tidbit Pineapple
Slice for Whole Pineapple (cut a hole in the center with a
cookie cutter to remove seeds)


ZUCCHINI CANDY
10 cups zucchini 1/2 inch cubes
(You could use "worms" about 3 inches long and 1/4 inch thick and wide.)

3 cups water
2 pkgs. unsweetened Kool-Aid (We like black cherry)
2 1/2 cups sugar

Peel zucchini. Dice, removing seeds. Mix the liquid syrup together. Add zucchini.
Bring to a boil and then simmer for 25 min. Drain. Put on dehydrator trays. Dry 14 hours
at 125 degrees. Turn pieces over and dry another 4 hours. This will feel dry
and not sticky when done. Store in jars or other tightly sealed containers.
 If you dip in sugar when you turn them, they will be more like "gum drops" on the outside.