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. I did find that recipe, but the instructions may need some updating. I'm guessing after adding the Jello you put into sterile jars and refrigerate. 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!
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
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
¼ cup freshly grated Parmesan (¾-ounce)
¼ cup plain dry bread crumbs
⅛ 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.