Zucchini Pineapple Ice Cream Topping
I made a batch of the zucchini jam the other day and I discovered something very delicious. Before putting the Jello in, I removed a cup (unfortunately just a cup) of the mixture. This is the best pineapple topper for ice cream, pound cake or even put in your cottage cheese. That's as far as I got with 1 cup. I will be making it again soon.
Take 6 cups peeled and grated zucchini and cook on a low boil for 15 minutes. Then add 6 cups of sugar, 1 medium can crushed pineapple and 1/2 cup of lemon juice. Boil for an additional 15 minutes and then can it like jelly. Oh so yummy!
By Babbie from Lemon Grove, CA
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Also, how much and what kind of jello was used in your jelly?
By jo anne (Guest Post)
could you post the recipe for the jam sounds good
ok..sounds delicious and I would love to make some...dumb question of the day though,,I am assuming there is water with the zuccini when you are initially cooking it. Could you give me an idea of how much..or am I way off base with that thought??Thanks Heather
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