Surprise Apricot Jam
By Don Ray Williams
Original Recipe Courtesy of Margarette Hendrick
Do you like Jam?
Course ya do!
But you might not,
When we are through.
The ingredients below will follow,
Start out with 2 regular sized boxes of apricot jello.
You take 6 cups of zucchini squash
Make sure they’re peeled and also washed.
To sweeten them up, I do prefer,
To add 6 cups of white sugar.
A little tartness – not too profuse
Just ½ cup of lemon juice.
And now 1 large can of crushed pineapple,
Add fruit and juice, but do not sample.
Now how do you cook this mess you ask,
I’ll try to tell you, if I’m up to the task.
For 15 minutes, cook the squash in a pan with a lid,
I don’t know if this is so it will make juice, or to keep it hid.
Now add the sugar, lemon juice and pineapple,
You must admit, this sure sounds simple.
Cook this till all the ingredients have turned clear,
Add the apricot jello and the end is near.
Cook till it boils and then cook for 10 minutes.
During this same time you sterilize jars
So the jam can go in it.
Five to seven jars and I am sure you will boast,
That’s the best apricot jam ever went on your toast.
One to two hours of time you’ll have invested,
But if you tell what’s in it you might be arrested.
© Don Ray Williams 09 01, 2003