The freezer jam dates back to when the homemakers did not waste a single thing. When the harvest was in, canning and freezing began. Much like it is in my home today.
Recipe cards are almost a thing of the past. If we want a recipe, we go to the internet. If we want to share a recipe, we go to the email. So the lovely handwritten recipes are one of the many things that almost don't exist anymore. Unless you are my age.
Zucchini Freezer Jam
6 cups seeded, peeled & grated zucchini
3/4 cup water
6 cups sugar
1/2 cup lemon juice
1 cup crushed pineapple, drained
1 package (6 ounces) strawberry gelatinBoil zucchini & water 8 minutes. Add 1/2 c lemon juice, sugar, pineapple–Bring to boil, stirring until sugar is dissolved. Boil 15 min–Remove from heat and add jello–Stir until dissolved. Put in freezer containers.Keep in freezer.Yield 7 pints
(Better to make half of recipe as it sticks while boiling & must be stirred almost constantly).