Zucchini Pineapple (Faux Pineapple) U S D A

Molly53's Note:

A nifty way to utilize that ultra-bounty of zucchini from your garden. Processing time not included in cooking time.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Yield: 8.5 pints

• 4 quarts zucchini, peeled (either shredded or cut into 1/2-inch cubes)
• 46 ounces unsweetened pineapple juice
• 1 1/2 cups lemon juice (the bottled kind)
• 3 cups sugar

Directions:

1. Mix zucchini with other ingredients in a large saucepan and bring to a boil.
2. Simmer 20 minutes.
3. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace.
4. Adjust lids and process in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).

Reviews

[yvettewoodall]

This is such a fantastic idea for my bumper crop of zuchinni!! It has the sweetness of pineapple, just lacks the tartness, maybe next time I'll add a touch more lemon juice. I will use this again! Thanks for sharing!! :)

[Ceezie]

We have enjoyed this all winter long. I made this last summer and didn't want to review it until I had tried it. I also agree it is milder then regular pineapple but once baked you can't tell the difference. It does give off a faint odor that will give it away. I used this to make Blueberry Pineapple Buckle and it made for a milder pineapple taste but still great!

[Robin Riger]

I know, it sounds crazy but it really tastes like pineapple. I prefer to use it in stir fry rather than baking. I also recommend adding yellow food coloring. It's another way to use extra zuchini in the summer.