Best 6 Zucchini Jam Recipes

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Zucchini jam is a delicious and versatile preserve that can be enjoyed on toast, crackers, or even as a condiment for grilled meats. It's also a great way to use up extra zucchini from your garden. With so many different recipes available, it can be difficult to know where to start. This article will provide you with some tips for finding the best zucchini jam recipe for your needs, as well as a few of our favorite recipes to get you started.

Here are our top 6 tried and tested recipes!

ZUCCHINI PINEAPPLE JAM



Zucchini Pineapple Jam image

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

6 cups seeded, shredded, peeled zucchini
6 cups sugar
1/2 cup lemon juice
1 can (20 ounces) crushed pineapple, undrained
1 package (6 ounces) strawberry gelatin

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.

6 EASY STEPS TO ZUCCHINI JAM



6 Easy Steps to Zucchini Jam image

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

6 cups of grated zucchini (peeled)
1/2 cup water
6 cups sugar
1/3 cup lemon juice
1 (20 ounce) can crushed pineapple in juice
1 (6 ounce) box cherry Jell-O
1 (2 ounce) box surejell fruit pectin

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



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

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

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.

ZUCCHINI JAM



Zucchini Jam image

Make and share this Zucchini Jam recipe from Food.com.

Provided by grandma2969

Categories     Low Protein

Time 35m

Yield 8 pints

Number Of Ingredients 6

6 cups ground zucchini, use food processor
6 cups granulated sugar
1 1/2 cups drained crushed pineapple
1 tablespoon lemon juice
3 drops red and yellow food coloring
1 (3 ounce) pkd apricot gelatin

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.

Nutrition Facts : Calories 664.8, Fat 0.3, SaturatedFat 0.1, Sodium 27.5, Carbohydrate 167.1, Fiber 1.4, Sugar 158.3, Protein 5.1

ZUCCHINI JAM



zucchini jam image

Have not tried this recipe, but, if I can find more zucchini in my garden, I am going to whip up a batch.It sounds delicious, and fairly quick and easy. I will post after I make some to let everyone know how good it is.

Provided by Pat Campbell

Categories     Jams & Jellies

Time 1h20m

Number Of Ingredients 6

6 cups fresh zucchini squash, grated
6 cups sugar
1 cup crushed pineapple, drained
1/2 cup fresh lemon juice, or bottled
2 3 oz. boxes apricot, or any citrus flavor jello
DIRECTIONS

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.

Tips:

  • Choose the right zucchini: For the best flavor and texture, use young, tender zucchini that are about 6 inches long and 2 inches in diameter. Avoid zucchini that are too large or have tough skin.
  • Prepare the zucchini properly: Wash the zucchini well and then cut off the ends. If the zucchini are large, you may also want to cut them in half or quarters lengthwise. This will help them cook evenly.
  • Use a variety of spices and herbs: Zucchini jam is a versatile condiment that can be flavored with a variety of spices and herbs. Some popular options include cinnamon, nutmeg, ginger, cloves, allspice, and cardamom. You can also add fresh herbs like mint, basil, or thyme.
  • Cook the jam slowly and patiently: Zucchini jam takes time to cook, so be patient and don't rush the process. Cook the jam over low heat, stirring frequently, until it has thickened and reached the desired consistency.
  • Can and store the jam properly: Once the jam is cooked, it can be canned or stored in jars in the refrigerator. If you can the jam, be sure to follow the instructions carefully to ensure that it is properly sealed.

Conclusion:

Zucchini jam is a delicious and versatile condiment that can be enjoyed on toast, crackers, or fruit. It is also a great way to use up extra zucchini from your garden. With a little planning and effort, you can easily make your own zucchini jam at home. So next time you have a surplus of zucchini, give this recipe a try!

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