Made it for the first time and it's pretty good!.......Carol

6 c.cooked zucchini...peeled,seeded and mashed
5 c.white sugar
1/2 c.real lemon juice
1 c.crushed pineapple...drained
Mix above ingredients and boil for 10 minutes.
Add....6 oz.apricot jello
Have hot jars ready....pour into jars...seal and turn upside down for 10
minutes then invert.

On 8/27/2011 7:48 PM, Carol S wrote:
> Made it for the first time and it's pretty good!.......Carol
>
> 6 c.cooked zucchini...peeled,seeded and mashed
> 5 c.white sugar
> 1/2 c.real lemon juice
> 1 c.crushed pineapple...drained
> Mix above ingredients and boil for 10 minutes.
> Add....6 oz.apricot jello
> Have hot jars ready....pour into jars...seal and turn upside down for 10
> minutes then invert.
>
You would do better to follow more modern canning methods. Inversion
sealing went out many years ago and is considered an unsafe method of
canning. Try this site for better instructions: http://tinyurl.com/9fy34

Boiling water bath of high acid foods is the way to go nowadays.

Personally, I wouldn't take a chance on eating your squash jam, as
delicious as it sounds.

George

George.....I've decided to redo this jam.....heat it in the microwave
and pour into clean jars and water bath them for 10 minutes.....I will
feel safer about it.....thank you.....Carol

On 8/28/2011 3:48 AM, Carol S wrote:
> George.....I've decided to redo this jam.....heat it in the microwave
> and pour into clean jars and water bath them for 10 minutes.....I will
> feel safer about it.....thank you.....Carol
>
You're welcome Carol, it's better to be safe than sorry. In addition it
would be a terrible waste of goodies and your work if the stuff got moldy.

I'm old enough to remember making jams covered with paraffin and losing
most of the product due to mold as I lived in an area with very high
humidity as a child and that was pre-air conditoning. I always use the
USDA sites for advice, your state agriculture department most likely has
a helpful site for canners too. Keep up the good work.

George

George Shirley wrote:
> On 8/27/2011 7:48 PM, Carol S wrote:
>> Made it for the first time and it's pretty good!.......Carol
>>
>> 6 c.cooked zucchini...peeled,seeded and mashed
>> 5 c.white sugar
>> 1/2 c.real lemon juice
>> 1 c.crushed pineapple...drained
>> Mix above ingredients and boil for 10 minutes.
>> Add....6 oz.apricot jello
>> Have hot jars ready....pour into jars...seal and turn upside down for 10
>> minutes then invert.
>>
> You would do better to follow more modern canning methods. Inversion
> sealing went out many years ago and is considered an unsafe method of
> canning. Try this site for better instructions: http://tinyurl.com/9fy34
>
> Boiling water bath of high acid foods is the way to go nowadays.
>
> Personally, I wouldn't take a chance on eating your squash jam, as
> delicious as it sounds.
>
> George


I'd eat it -- if it wasn't moldy. But as expensive as sugar is, not to
mention what your time is worth, why take the chance of having to throw
out *any* of it?

(some stuff I wouldn't risk tasting it if it wasn't processed properly,
even if the seal looked OK. Jams, jellies, pickles, and preserves, I'll
usually take a chance on.)

Apricot Jello? I've never heard of that flavor. I have a recipe for
Pineapple Apricot Jam made with dried apricots that uses Sure·Jell, but
it doesn't do anything to use up all that zucchini that's trying to take
over the kitchen ;-)

-Bob

On 8/28/2011 9:47 AM, zxcvbob wrote:
> George Shirley wrote:
>> On 8/27/2011 7:48 PM, Carol S wrote:
>>> Made it for the first time and it's pretty good!.......Carol
>>>
>>> 6 c.cooked zucchini...peeled,seeded and mashed
>>> 5 c.white sugar
>>> 1/2 c.real lemon juice
>>> 1 c.crushed pineapple...drained
>>> Mix above ingredients and boil for 10 minutes.
>>> Add....6 oz.apricot jello
>>> Have hot jars ready....pour into jars...seal and turn upside down for 10
>>> minutes then invert.
>>>
>> You would do better to follow more modern canning methods. Inversion
>> sealing went out many years ago and is considered an unsafe method of
>> canning. Try this site for better instructions: http://tinyurl.com/9fy34
>>
>> Boiling water bath of high acid foods is the way to go nowadays.
>>
>> Personally, I wouldn't take a chance on eating your squash jam, as
>> delicious as it sounds.
>>
>> George
>
>
> I'd eat it -- if it wasn't moldy. But as expensive as sugar is, not to
> mention what your time is worth, why take the chance of having to throw
> out *any* of it?
>
> (some stuff I wouldn't risk tasting it if it wasn't processed properly,
> even if the seal looked OK. Jams, jellies, pickles, and preserves, I'll
> usually take a chance on.)
>
> Apricot Jello? I've never heard of that flavor. I have a recipe for
> Pineapple Apricot Jam made with dried apricots that uses Sure·Jell, but
> it doesn't do anything to use up all that zucchini that's trying to take
> over the kitchen ;-)
>
> -Bob
There you go, reading my mind again. I just bought four packages of
dried Turkish apricots and a couple of cans of crushed pineapple. Your
Pineapple Apricot jam has become one of our favorites over the years.
Thanks again Bob.

On 8/28/2011 6:15 AM, George Shirley wrote:

>
> I'm old enough to remember making jams covered with paraffin and losing
> most of the product due to mold as I lived in an area with very high
> humidity as a child and that was pre-air conditoning. I always use the
> USDA sites for advice, your state agriculture department most likely has
> a helpful site for canners too. Keep up the good work.
>
>



Me too, George. I can't count how many years I threw away jars and jars
of grape jam from our own grapes, and peach jam from "boughten" peaches.
Paraffin was the accepted way to seal jars back then. It almost always
shrank away from the edges of the jars and mold took over.

gloria p

In article > ,
George Shirley > wrote:

> On 8/28/2011 9:47 AM, zxcvbob wrote:

> > Apricot Jello? I've never heard of that flavor.

I think it's been a while since I've seen it ‹ but I have. . . .

> >I have a recipe for
> > Pineapple Apricot Jam made with dried apricots that uses Sure·Jell,
> > but it doesn't do anything to use up all that zucchini that's
> > trying to take over the kitchen ;-)

> > -Bob

> There you go, reading my mind again. I just bought four packages of
> dried Turkish apricots and a couple of cans of crushed pineapple. Your
> Pineapple Apricot jam has become one of our favorites over the years.
> Thanks again Bob.

Hear, hear!
--
Barb,
http://web.me.com/barbschaller August 24, 2011

On 8/28/2011 10:32 PM, Melba's Jammin' wrote:
> In ws.com>,
> George > wrote:
>
>> On 8/28/2011 9:47 AM, zxcvbob wrote:
>
>>> Apricot Jello? I've never heard of that flavor.
>
> I think it's been a while since I've seen it ‹ but I have. . . .
>
>>> I have a recipe for
>>> Pineapple Apricot Jam made with dried apricots that uses Sure·Jell,
>>> but it doesn't do anything to use up all that zucchini that's
>>> trying to take over the kitchen ;-)
>
>>> -Bob
>
>> There you go, reading my mind again. I just bought four packages of
>> dried Turkish apricots and a couple of cans of crushed pineapple. Your
>> Pineapple Apricot jam has become one of our favorites over the years.
>> Thanks again Bob.
>
> Hear, hear!
I'm still trying to find pure pomegranate juice around here Barb, so far
all I've found is "reconstituted" stuff. Guess I'll try one of the GNC
stores, someone told me they stock the pure stuff.

Last time I tried to make pom jelly from the fruit the ceiling was
speckled with red spots until I noticed it a week later and washed the
ceiling with a sponge mop. Good thing Miz Anne didn't notice it.