ZUCCHINI GINGER JAM
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
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.
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Binod Timalsina
[email protected]I will definitely be making this jam again.
Caleb Kyle
[email protected]This is the best zucchini jam I've ever had! It's the perfect balance of sweet and tart.
Nabende Francis
[email protected]I found the texture of the jam to be a bit too chunky.
Mazhar Saleem
[email protected]This jam is a bit too sweet for my taste.
Nyesha Pinkney
[email protected]I made this jam for a party and it was a huge hit! Everyone loved the unique flavor.
Swopna khadka
[email protected]This is a great way to use up extra zucchini from the garden.
Md Gfdjcx
[email protected]I love the unique flavor of this jam. The zucchini and ginger complement each other perfectly.
Tebello Justice
[email protected]This zucchini ginger jam is a delightful combination of sweet, spicy, and tangy flavors. It's the perfect addition to any cheeseboard or charcuterie platter.