Saturday, July 21, 2012

Pinapple Zucchini and maybe jelly

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. 

10 comments:

  1. Now that is a strange jelly combination. What made you try that one? You will have to let us know what it tastes like.

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    1. It 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.

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  2. All 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...

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    1. Nah, 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.

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    2. I 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.

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  3. I thought pineapple has some enzyme that kept it from setting up. In any event I hope it turns out.

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  4. Wow Becky that sounds interesting.I have made pineapple jam,it'll be good to know how it turns out.

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  5. Good luck, hope it turns out.

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  6. i thought that you had to can zucchini in a pressure canner..or does the pineapple/juice give it enough acid for a waterbath?

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    1. I am sure the pineapple juice is plenty acidic enough.

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