“Happiness
is like jam, you can't spread even a little without getting some on yourself.”-
Unknown
The zucchini plants have
been producing a lot of zucchinis this season and I have been cooking them with
almost all of my meals in omelets, muffins, as a side dish mixed with other
vegetables, stews and soups, or served alone after being grilled over a fire.
Zucchini is an excellent and
versatile vegetable. It can also be used to make jam. I used it to make a
zucchini and peach jam. I got this recipe that I adapted a bit from Happy
Gardener who left a comment on my zucchini bread post. Her mother was an
Extension Home Economist in Oklahoma who taught people what to do with their
home grown vegetables.
I made this recipe outdoors for the first time over an open fire on a
summer morning. I really enjoyed making, preserving, and of course eating this
delicious jam!
Zucchini
and Peach Jam
6 cups of peeled and
shredded zucchini
6 cups of sugar
1 can (20 ounces) of
crushed pineapple with its juice
2 cups of sliced peaches
1 box (3 ounces) of
peach jello
Combine shredded zucchini, sugar, pineapple and its juice, and peaches in
a pot. Boil until zucchini and peaches are soft. Remove from heat and use
masher to mash zucchini and peaches until blended. Add box of jello and stir
well until dissolved.
To preserve the jam I ladle the cooked jam into hot sterilized jars
leaving a ¼ inch of top space. I then seal with lid and band, and then process
in a boiling water bath canner for 5 minutes. I then remove from water bath
canner to cool. Once jars are cool, I check to ensure that the jars are sealed
correctly.
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