Best 6 Zucchini Jam Recipes

ZUCCHINI PINEAPPLE JAM

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.

6 EASY STEPS TO ZUCCHINI JAM

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, PINEAPPLE, GINGER JAM KICKED UP WITH HABANERO'S

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

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.

ZUCCHINI JAM

Steps:

• Peel zucchini and remove seeds, grind.
• Drain 15 minutes in a colander over a bowl. combine all ingredients except gelatin, and boil for 20 minutes.
• Add gelatin.
• Stir well and fill jars.
• Seal with lids.

ZUCCHINI JAM

Steps:

• 1. Grate zucchini, it will make its own juice when heated on low to medium heat in appropiate size pot.
• 2. Bring zucchini to boil and boil 10 minutes. Add sugar, pineapple and lemon juice and boil 6 more minutes.
• 3. Add jello and stir to mix well with the zucchini. Remove from heat.
• 4. Pour or ladle into clean, hot jars and immediately seal with canning lids. Set out of drafts and cover tops of jars with clean dry tea-towel. Be sure to check seal before storing .
• 5. If freezing, cool to room temperature, and then add lids.