Newsletter, July 27--This is for Lori in NE "looking for a recipe that uses zucchini and I believe grape Jell-O to make a grape zucchini jam. I also had one for a pineapple jam using zucchini but have misplaced them both. "

Apricot Zucchini Jam

3 cups zucchini, peeled and grated
3 cups sugar
1/3 cup crushed pineapple in juice
1/4 cup lemon juice
1 (2 oz) pkg peach or apricot Jello

Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes. Remove from heat and add Jello. Stir well and seal into jars. Recipe can be doubled. Original makes 2 pints and a small bowl to eat immediately!

This recipe was included in a cookbook that my school put together over 30 years ago. Each recipe was a T&T from a parent. I have made this many times with different fruit flavors of jello. All my overgrown zucchinis either go into this jam or chocolate cake. Thank goodness, I had a lot last year and froze some shreds. My squash hasn't made this year.
Jae, Central OK

http://www.nancyskitchen.com