Zucchini Jam

Print Friendly

 

 

What to do with all that zucchini you have frozen, canned, dehydrated, made breads, pies and all kinds of stuff well how about making some jam. My sister always asked for some of this when she comes up or when someone goes down there.

Start by cutting and deseeding your zucchini. Then grate your zucchini. I grate a lot so I can do several batches at a time. You don’t have to peel, just take off the bad spots.

 

Put 6 cups grated zucchini in a pan and add 1/4 cup lemon juice. Cook for about 10 minutes until the zucchini is clear. 

Add 5 1/2 cups sugar and 1 can of crushed pineapple. (If you want a real firm jam you can add a package of sure-jell. It will set up without but not as firm).

 At first it will look like it isn’t enough liquid but there will be. Bring to a boil and boil for 5 minutes. .  

Turn heat off and add, 2 3oz boxes or 1 6oz box of any flavor Jello. Stir in , then bring back to boil for 1 minute, pour into hot sterilized pint or half pint jars, put hot lids and rings on.  Process in a boiling hot water bath for 10 minutes.

 

I do strawberry, peach, berry blue, grape, and orange, they are all good but my favorites are the peach and strawberry.  They look so pretty when done.


Print Recipe
Zucchini Jam
Instructions
  1. Put grated zucchini in a pan and add lemon juice. Cook for about 10 minutes until the zucchini is clear.
  2. Add sugar and crushed pineapple. (If you want a real firm jam you can add a package of sure-jell. It will set up without but not as firm)
  3. At first it will look like it isn't enough liquid but there will be. Bring to a boil and boil for 5 minutes.
  4. Turn heat off and add Jell-o.
  5. Stir then bring back to boil for 1 minute.
  6. Pour into hot sterilized pint or half pint jars and put hot lids and rings on. Process in a boiling hot water bath for 10 minutes.
Share this Recipe

One thought on “Zucchini Jam

  1. Joani

    WOW! Who knew. Using Jello! And, 5-1/2 cups of sugar? That is a lot of sugar. I may have to experiment with that….maybe use honey. Great idea though. Will keep this for next year when the squash are at their prime. Thanks

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *