Zucchini in a quick preserve.
Cups and cups of shredded zucchini are the surprise ingredient in this preserve. Combined with pineapple and apricot or peach gelatin, it takes on a sweet, fruity flavor. Spread it on toast or muffins.
Quick to make, the preserve keeps in the refrigerator for several months. If you have a productive garden, consider giving a few jars to friends.
Zucchini Refrigerator Preserve
3 pounds (about 14 medium-size) zucchini, ends trimmed
4 cups sugar
1/2 cup lemon juice
1 can (8 1/4 oz.) crushed pineapple, drained
1 package (6 oz.) apricot- or peach-flavor gelatin
Using a food processor or the large holes of a hand grater, shred the zucchini; you need 8 cups, firmly packed. In a 4- to 6- quart kettle, combine shredded zucchini, sugar, lemon juice, and pineapple. Bring to boil over high heat, then reduce heat and boil gently until reduced to 8 cups, about 12 minutes; stir frequently.
Remove from heat and stir in gelatin. Cool, then spoon into clean containers. Cover and chill until cold, about 4 hours. Serve, or cover and store in the refrigerator up to 1 month. Makes about 8 cups--
Photo: Combined with pineapple, lemon juice, and fruit gelatin, mounds of shredded zucchini make a quick refrigerator preserve
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|Date:||Aug 1, 1984|
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