I won't say for sure on the jelly until it actually jells because we all know I am so much better at making syrup than I am at making jelly.
I posted this recipe on the forum at the beginning of this month and then Paula tried the recipe and highly recommended it and although I don't have zucchini growing right now I did find five large ones in the store today that I felt would work for the
recipe. I just peeled them, scooped out the seeds with a spoon and then cut them in chunks.
You then put them in a pan with the pineapple juice, lemon juice, and sugar and cook them for 20 minutes.
Put it in the jars and water bath can for the 15 minutes. My 5 big zucchini only made 3 pints with a lot of juice left and the blog with the recipe said just use pectin and make it into jelly. I was a bit skeptical but went ahead and got out the Sure-Jell and went ahead and tried it. Will let you know if it jells.
I still have Michelle's cakes to make. I am going to make a couple of pizza cakes. They called for Fruit Roll-Ups to make the pepperoni out of but there seem to be no Fruit Roll-Ups in the stores anymore so I am making strawberry fruit leather and hoping it turns out good and I can use it instead. We'll see.
This is my second post today so if you missed the pink lemonade wine post see the post below this one.
Now that is a strange jelly combination. What made you try that one? You will have to let us know what it tastes like.
ReplyDeleteIt is supposed to taste like pineapple but doesn't have the texture of pineapple. I never have liked the texture of pineapple. As for the jelly, I had the juice left and wouldn't want it to go to waste.
DeleteAll the best with your jelly Becky. I sometimes find pineapple doesn’t set too well as some of the thickeners don’t work too well with pineapple-something to do with their particular acidity. Fingers crossed with yours...
ReplyDeleteNah, it didn't work. It isn't even syrup, just juice. That is ok too. I am sure pineapple juice will be useful as soon as I get some vodka,lol.
DeleteI reckon I'd enjoy it more with vodka than as a jam anyway...or rum, I'm thinking pineapple daiquiri - now that would be nice.
DeleteI thought pineapple has some enzyme that kept it from setting up. In any event I hope it turns out.
ReplyDeleteWow Becky that sounds interesting.I have made pineapple jam,it'll be good to know how it turns out.
ReplyDeleteGood luck, hope it turns out.
ReplyDeletei thought that you had to can zucchini in a pressure canner..or does the pineapple/juice give it enough acid for a waterbath?
ReplyDeleteI am sure the pineapple juice is plenty acidic enough.
Delete