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| ZUCCHINI FREEZER JELLY | |
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6 c. peeled fresh zucchini, grated 1/2 c. lemon juice 3 c. sugar 1 c. crushed pineapple (as so spoon from can press it against can to remove some of juice) 1 (6 oz.) pkg. apricot Jello Cook zucchini for 15 minutes, stir constantly. Add other ingredients. Mix together and bring to a boil. Boil for 6 minutes. Turn off heat, add Jello. Stir good. Let cool. Put in containers and freeze. | |
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recipe reviews #59220
Christina (Virginia) says:
Do the seeds need to be removed from the zucchini? Does the lemon juice need to be fresh or bottled.
#59245
Cooks.com replies:
Hi Christina,
I only use freshly squeezed lemon juice to avoid adding artificial additives sometimes found in commercial lemon juice (it also has better flavor!). Zucchini should be picked at a stage before the seeds have developed, but if you're using older zucchini, scrape out the seeds.
Hope this helps!
-- CM
I only use freshly squeezed lemon juice to avoid adding artificial additives sometimes found in commercial lemon juice (it also has better flavor!). Zucchini should be picked at a stage before the seeds have developed, but if you're using older zucchini, scrape out the seeds.
Hope this helps!
-- CM
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