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!
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!
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.