I found this recipe one day as I was surfin' around the internet trying to come up with creative ways to use all of the 18" zucchinis that are coming out of the gardens around here. I'm not a big fan of cooked zuc so, I set out a recipe quest. Well, I'm the kind of person that will try to make salsa out of just about any fruit or veggie - last year we tried cucumber salsa, blueberry salsa and even blackberry salsa. This year, I found zucchini salsa (that's another post in the makes) and then turned up this recipe.
This stuff is the bomb! What a great recipe this is - it uses up those huge zukes that grow so easily in just about any home garden AND it gets another veggie into the belly of it's eater. We made a few modifications to make it fit our liking.
12 Cups zucchini, grated finely (I don’t see why you couldn’t use yellow squash!)
9 Cups sugar
1 Cup apple cider vinegar
2 large cans crushed pineapple
3 3oz packages Jello, any flavor….strawberry, orange and peach are all good. Raspberry would be worth trying.Boil zucchini and sugar for 20 minutes.
Add vinegar, crushed pineapple and gelatin and stir until dissolved.
Remove from heat, pour into hot jars and seal. Process in water bath for 5 minutes or place in freezer containers.