I've had a request for a couple of recipes. The Zucchini recipe from my Mom is probably well over 30 years old and is very delicious. The Carrot Cake Jam comes from a canning book.
Pineapple Zucchini Bread
3 medium eggs
1 3/4 cups sugar
1 cup oil
2 teaspoons vanilla
1 3/4 cups raw, grated zucchini
1 (14 oz) can crushed pineapple, drained
3 cups flour (I use whole wheat but white is fine)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts (optional)
Beat eggs until light and fluffy. Add sugar and beat until blended. Stir in oil, vanilla, zucchini, and pineapple. Sift dry ingredients and stir into egg mixture along with nuts.
Bake in two greased loaf pans at 350 degrees for 50 minutes.
Click here for Pineapple Zucchini recipe in PDF format.
Carrot Cake Jam
1 1/2 cups finely grated carrots
1 1/2 cups peeled, chopped pears
1 can (14 oz) crushed pineapple, undrained
3 tablespoons bottled lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon EACH of ground nutmeg and ground cloves
1 package Bernardin original fruit pectin
6 1/2 cups granulated sugar
2/3 cups chopped toasted pecans (optional)
Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside.
Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes.
Yield about 6 250 ml (half pint) jars
I'd love anyone who makes these recipes to please leave me a comment and let me know how they turned out. I won first place for my zucchini bread and 2nd place for my carrot cake jam at our Fall Fair this year!