Zucchini Jam

First I thought it would be fun to show a couple of pictures of my grandmas who I grew up cooking with. Gram and I were featured in the "Cooks of the Week" cookbook with a few recipes we loved to make together. Blarney Stones are still a family favorite every St. Patrick's Day! Granddad always let me make applesauce on days I was "sick", too:) Lots of fun cooking at their house!

 While my other grandparents lived two hours away, we got to see them almost as often! We would always spend time with them in the summer (normally camping in their RV) and see them a lot during the year as they would drive up for almost all of our games. I was the luckiest kid on the field/court with all four grandparents in attendance at almost everything! (and they all still come to as much as they can!) We also cooked with my grandma, but we liked to sew with her more. My favorite thing she makes is fried okra every August...I eat more than my fair share!
She called us to see if we wanted to make zucchini jam, and while at first I thought that sounded pretty strange, it sounded fun, too. We went down this week and made zucchini jam---you cannot tell at all that there is zucchini in it since you use apricot jello. It tastes like apricot jam, which I love! It took less than two hours from start to finish to make two big batches of this and clean up. Not bad for a canning project!

Zucchini Jam

6 cups grated zucchini

6 cups sugar
2 Tbs lemon juice
1can 10 0z crushed pineapple drained
2 pkg Apricot gelatin 30z

Combine one cup water and zucchini. Bring to boil for eight minutes.
Add sugar,jello,pineapple,and lemon juice and stir to combine.

Bring back to a boil for 8 minutes, pack in jars, and seal.