Best 2 Zucchini Ginger Jam Recipes

Zucchini ginger jam is a delicious and versatile condiment that can be enjoyed on toast, biscuits, yogurt, or ice cream. It's also a great way to use up extra zucchini from your garden. If you're looking for a unique and flavorful jam recipe, zucchini ginger jam is definitely worth trying. This article will provide you with a step-by-step guide to making this delicious jam, along with tips and tricks for getting the perfect consistency and flavor.

Check out the recipes below so you can choose the best recipe for yourself!

ZUCCHINI, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's image

I came up with this sweet and spicy jam after picking goodies from my garden and looking at Recipe #95600 which I posted 4 years ago. Had home growing Habaneros so added and what more do I need to say? This would be great served over a grilled chicken or fish.

Provided by Rita1652

Categories Pineapple

Time 50m

Yield 40 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs seeded and cubed zucchini
1 (20 ounce) can crushed pineapple
6 -8 habaneros
1 -3 ounce crystallized ginger (use more if you like more kick less if you don`t!I myself like a lot!)
5 cups sugar
3 ounces of ball fruit jell (liquid pectin) or 3 ounces Certo (liquid pectin)
1 (6 ounce) box pineapple Jell-O
food coloring (Red and yellow)

Steps:

Place zucchini, pineapples, habanero`s and crystallized ginger in a food processor and puree.
Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil.
Stirring all the while.
Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend.
Add some red food coloring and more yellow to produce a color to your liking.
Ladle hot jam into hot jars leaving 1/4 inch head space. (Filling 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts.) Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label, Decorate, And Gift!

ZUCCHINI GINGER JAM

Zucchini Ginger Jam image

This zucchini jam tastes just like marmalade. The recipe was given to me by my Aunt many years ago, however, I improvised and made it taste even better. For a different flavor you may wish to try using a combination of Jello's, apricot and orange, peach and orange or raspberry and orange. This jam also freezes well.

Provided by William Uncle Bill

Categories Spreads

Time 40m

Yield 4 pints

Number Of Ingredients 7

Ingredients

6 cups shredded yellow zucchini
2/3 cup water
5 teaspoons finely grated fresh gingerroot
20 fluid ounces canned crushed pineapple (include liquid)
5 cups granulated sugar
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package orange gelatin

Steps:

Use zucchini that is young, about 10 inches long.
Larger zucchini may also be used.
Wash zucchini and then cut off both ends of zucchini and discard.
Cut zucchini into quarters (length wise).
Remove any soft zucchini meat and seeds from the middle and discard.
Coarsely shred zucchini and add to a cooking pot.
Add water and ginger to cooking pot; bring to boil and cook for 15 minutes, stirring occasionally.
Add crushed pineapple including liquid, sugar and rapid boil for 5 minutes.
Remove from heat.
Add lemon and orange powder; stir well to dissolve.
Fill jars with a lid and store in refrigerator.
You may also preserve this jam in glass containers and process in the regular way.

Tips:

Use a variety of zucchinis: Yellow, green, and pattypan zucchinis can all be used to make jam. Each variety has a slightly different flavor and texture, so experiment to find your favorite combination.
Choose ripe zucchinis: The best zucchinis for jam are firm and have a deep green color. Avoid zucchinis that are soft or have blemishes.
Peel the zucchinis: Peeling the zucchinis is optional, but it will give your jam a smoother texture. If you choose to peel the zucchinis, use a vegetable peeler.
Grate the zucchinis: The zucchinis can be grated using a box grater, a food processor, or a spiralizer. If using a food processor, be sure to use the grating blade.
Use fresh ginger: Fresh ginger has a more intense flavor than ground ginger. If you can, use fresh ginger for the best results.
Cook the jam until it reaches a thick consistency: The jam is done when it reaches a thick, spreadable consistency. This will take about 30-40 minutes.
Canning the jam: If you want to store the jam for a longer period of time, you can can it. Canning is a process of sealing the jam in jars and then heating the jars in boiling water. This process kills any bacteria that may be present in the jam and seals the jars so that they can be stored for up to a year.

Conclusion:

Zucchini ginger jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or even ice cream. It is also a great way to use up extra zucchinis. With a little planning and effort, you can easily make your own zucchini ginger jam at home. So what are you waiting for? Give it a try today!

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