Today I will list a couple tried and true recipes that are just fun.
These are a bit unconventional for a veggie - but they are sure good - especially when you have squash coming out your ears!
3 c peeled, grated zucchini (no seeds)
1/2 C lemon juice
1 - 3 oz. box of flavored gelatin - recipe suggests strawberry
3 C sugar
Bring squash and lemon juice to a boil and boil for ten minutes. Add the gelatin and sugar. Boil for 6 more minutes. Pour into sterilized jars.
Recipe calls for sealing with paraffin - or turning jars upside down for 15-20 minutes then inverting. (Make sure rings are tight if you do that)
I have done the inversion method and the jam stays good for ages. Water bath is too much heating with gelatin.
**I have made this with raspberry and peach - both were yummy and requested.
**I have also added finely chopped jalapeno (2 or 3) to the mix for a spicy version.
It is definitely the consistency of jam!
ZUCCHINI PINEAPPLE (FAKE PINEAPPLE)
4 quarts (16 C) of peeled, de-seeded and diced or grated zucchini
1 1/2 C bottled lemon juice
1 can (46 oz.) unsweetened pineapple juice
3 C sugar
After getting squash into the preferred consistency (I cut in wedges or grate) - mix all ingredients together and simmer for 20 minutes. Stir frequently.
Pour hot mixture into sterilized jars and leave 1/2" head space. Process 30 minutes in a boiling water bath.
Use as substitute for crushed or chunk pineapple in recipes. It is great in dump cake , pineapple upside down cake and sweet breads! Makes a great pineapple pie as well.
So there you have a couple fun and different ways to use up that excess zucchini. I have tried them both and they are yummy.
More squash recipes on Friday. Stay tuned!