Best 4 6 Easy Steps To Zucchini Jam Recipes
Looking for a delectable and versatile spread to elevate your breakfast, snacks, and desserts? Look no further! Zucchini jam, a hidden gem in the culinary world, offers a unique combination of flavors and textures that will tantalize your taste buds. Made from fresh zucchini, this delectable treat is not only incredibly simple to prepare but also surprisingly versatile. Whether you're a novice cook or an experienced chef, our step-by-step guide will lead you through the process of creating this culinary delight. So, gather your ingredients, prepare your kitchen, and let's embark on a delightful journey to create the perfect zucchini jam in just six easy steps!
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI JELLY
This easy and great way to use zucchini was given to me by my Grandmother many years ago and is still requested by friends and family today. Any flavor gelatin will work, but I have found apricot and strawberry to work best.
Provided by TYSGRANNY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 45m
Yield 192
Number Of Ingredients 5
Steps:
- Combine the zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat. Boil mixture until the zucchini is clear; remove from heat. Add gelatin mix and stir until completely dissolved.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 29.7 calories, Carbohydrate 7.6 g, Fiber 0.1 g, Protein 0.1 g, Sodium 2.6 mg, Sugar 6.7 g
6 EASY STEPS TO ZUCCHINI JAM
This is a wonderful recipe for someone who is just starting out in the world of Jellies, Jams and Preserves. It is a simple yet delicious way to start your learning experience.
Provided by Serena 485247
Categories Low Protein
Time 20m
Yield 5 pints
Number Of Ingredients 7
Steps:
- Have your 5 clean glass pint jars with water in them and put on a cookie sheet in the oven on 200 degrees. Get your lids in a pan with hot water on the stove getting ready cause this is a very quick recipe.
- Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes.
- Add the sugar, lemon juice, and pineapple and let boil for 6 minutes.
- Add in the Jello (I used Cherry but you can use any flavor you like Raspberry is good as well as Orange) Boil 2 minutes.
- Add surejell and boil for 1 minute.
- Turn off heat and move pot to a cool burner, take jars out of the oven carefully pour out water and begin to ladle concoction into the hot jars.
- Wipe rims, Put lids and rings on then turn jars upside down for 5 minutes --.
- NOTE: this is a jam not a jelly, and this will look very loose, but after cools and you put in the fridge before eating it will thicken even more -- very tasty especially on homemade hot rolls mmm.
ZUCCHINI JAM
If you are like me you look for anyway to use your zucchini. This recipe came from the Cooking in the Valley (1874-1999) 125th Anniversary Cookbook of Ebenezer Lutheran Church.
Provided by Charlotte J
Categories Vegetable
Time 26m
Yield 1 batch of jam
Number Of Ingredients 5
Steps:
- Boil the zucchini and sugar for 10 to 15 minutes.
- Stir continuously so the mixture does not burn.
- Add lemon juice and pineapple and boil 6 minutes together with the boiled zucchini mixture.
- Remove from heat and add 2 packages apricot jello.
- Cover with paraffin wax and then cover with jar cover and seal.
- I just cover the jar with a lid and store in the refrigerator.
Nutrition Facts : Calories 4797.3, Fat 2.7, SaturatedFat 0.7, Sodium 72.7, Carbohydrate 1231.3, Fiber 7.8, Sugar 1219.3, Protein 9.4
ZUCCHINI PINEAPPLE JAM
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. -Kathy Weese, Jackson, Ohio
Provided by Taste of Home
Time 30m
Yield 8-1/2 cups.
Number Of Ingredients 5
Steps:
- In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.
Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
Tips:
- Choose the right zucchini: Use fresh, firm zucchini that are about 6 inches long and 2 inches in diameter. Avoid zucchini that are too large, as they will have a higher water content and will not set properly.
- Trim the zucchini properly: Cut off the blossom end and the stem end of the zucchini. Then, cut the zucchini into 1/2-inch thick slices.
- Cook the zucchini until it is soft: Cook the zucchini in a large pot over medium heat until it is soft and translucent. This will take about 15 minutes.
- Add the sugar and pectin: Once the zucchini is cooked, add the sugar and pectin. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 20 minutes, or until the jam has thickened.
- Remove from heat and let cool: Remove the jam from the heat and let it cool for 5 minutes. Then, pour the jam into sterilized jars and seal them tightly.
Conclusion:
Zucchini jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or ice cream. It is also a great way to use up extra zucchini. With just a few simple ingredients and a little time, you can make your own delicious zucchini jam at home. So next time you have a surplus of zucchini, be sure to try this recipe!
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