Jam Recipe Can Help You Use Up That Extra Zucchini

Dear Kandis: I was wondering if you could find a recipe for Zucchini Jam that you had in the paper a couple of years ago. It was made with pineapple, orange Jell-O and zucchini. It is easy to make and every one really likes it. It’s also a nice way to get rid of some of the Z-stuff. Thank you very much. - Delores, Fairfield

Dear Delores:This recipe will make a good dent in your supply of zucchini. It’s sweet and delicious.

Zucchini Jam

From Morten’s Recipe Collection (www.sunsite.auc.dk/recipes)

6 cups zucchini, peeled and grated

1/4 cup water

1 (1.75-ounce) package Sure-Jell

5 cups sugar

1 cup crushed pineapple

6 ounces apricot or orange Jell-O

Boil the zucchini in water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Return to a boil and boil 5 minutes.

Remove from heat. Add apricot or orange Jell-O and stir well, until dissolved. Pack in sterilized jars and seal. Sure-Jell light may be used with only 3-1/2 cups sugar.

Yield: 4 pints

Nutrition information per 2-tablespoon serving: 78 calories, no fat, 19 grams carbohydrate, 1 gram protein, no cholesterol, less than 1 gram dietary fiber, 7 milligrams sodium.

Dear Kandis: Three or four years ago I clipped a recipe for Huckleberry Jam from the paper and have misplaced my copy. Could you please re-print it? Thank you.- Clyerine, Spokane

Dear Clyerine: This recipe first appeared in 1964 and again in 1994, proving good, basic recipes live on forever. I also found an interesting recipe from Rev. Stan Simonik’s “Huckleberry Haus Cookbook,” that appeared in August, 1997.

Best Huckleberry Jam

From Dorothy Dean flyer “Huckleberry Hits, Homemakers Service F-31”

4 cups crushed huckleberries, about 7 cups ripe berries

7 cups sugar

2 (3-ounce) foil pouches liquid pectin

Measure berries and sugar into very large saucepan; mix well. Bring to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim and stir by turns for 5 minutes. Ladle into clean hot pint or half-pint jars to within 1/4-inch of top. Adjust lids. Process in boiling water bath for 10 minutes.

Yield: 9 cups.

Nutritional information per 1-ounce serving: 83 calories, no fat, no protein, 21.5 grams carbohydrate, no cholesterol, 5 grams dietary fiber, 1 milligram sodium.

Huckleberry Jam with Sherry

From “Huckleberry Haus Cookbook” by Rev. Stan Simonik

1/2 gallon huckleberries

Juice from 2 oranges

2 boxes fruit pectin

2 (4-inch) pieces orange peel

8 cups sugar

1 cup sherry

Wash and drain berries. In a blender, liquefy all but 1 cup of the berries with orange juice.

Pour into 6-8 quart pot, add remaining whole berries and stir in fruit pectin. Add the orange peel and bring to a rolling boil over moderate-high heat, stirring constantly. Add sugar and sherry. Bring to boil again and cook 1 minute longer.

Remove from heat, skim off foam and remove orange peel. Ladle into hot jars and process in hot water bath, following standard canning procedure.

Yield: 8 (12-ounce jars).

Nutrition information per 1-ounce serving: 125 calories, less than 1 gram fat, (1 percent fat calories), less than 1 gram protein, 33 grams carbohydrate, no cholesterol, 4 milligrams sodium.