A reader requested a homemade zucchini jam recipe. So I looked into the Amish Cook archives and found one in the late Elizabeth Coblentz's column from 1997. Â I did find that recipe, but the instructions may need some updating. Â I'm guessing after adding the Jello you put into sterile jars and refrigerate. Â If anyone has anything to add to that feel free to jump in!
Meanwhile  this is a photo of some baked zucchini chips that were served for supper at my in-laws last night.  Since it is zucchini season and the vegetable is so versatile I thought I'd share the Food Network's recipe for chips like I had last night.  Yum!
ZUCCHINI JAM
6 cups peeled zucchini
5 cups sugar
1 /2 cup lemon juice (Real Lemon brand)
11-20 ounce can crushed pineapple
6 ounces Jello (any flavor you want - apricot or orange works well)
Cook zucchini 20 minutes. Add next three ingredients and cook 10 more minutes. Take off of heat and add Jello.
BAKED ZUCCHINI CHIPS
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
¼ cup freshly grated Parmesan (¾-ounce)
¼ cup plain dry bread crumbs
â…› teaspoon salt
Freshly ground black pepper
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into ¼-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
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