Cinnamon-Flavored Zucchini, Sweet Red Pepper and Nut Jam
From:	Fleur, Petite-Nation, Quebec, Canada
Comments:	It is really important to soak mixture for 24 hours before cooking, or the texture of the jam will resemble brown sugar texture...
Servings:	Approximately 7 [8-ounce / 250-mL each] jars

Exactly 2 pounds 6 1/2 ounces [1.2 kg] zucchini Exactly 1 1/2 pounds [700 g] sweet red peppers 14 ounces [400 g] walnuts 3 1/2 pounds [1.6 kg] sugar 1 teaspoon [5 mL] cinnamon Approximately 7 sterilized jars

Rinse, peel and dice zucchini. Rinse, seed and cut sweet red pepper into tiny dices. Grossly chop walnuts. Pour 1/4th of the sugar into a bowl; top with 1/3rd zucchini and sweet red pepper dices. Repeat layers. Leave to macerate for 24 hours at room temperature [sugar must all be dissolved; if not, leave to macerate longer]. Pour mixture into a large casserole; bring to a boil and simmer, over high heat, for approximately 25 minutes. Add walnuts; simmer for 10 minutes more, still over high heat. Check for doneness, using plates in freezer method. Scum; stir in cinnamon. Pour into sterilized jars; seal and sterilize for 10 minutes, into boiling water.