raspberry, jalapeno and zucchini jam

Name: Raspberry, Jalapeno and Zucchini Jam
Prep time: 1 h
Cook time: 35 min
Yield: 8
Cuisine: American
Ingredients: 8 cup(s) zucchini (peeled, seeded and shredded) (2 very large); 1 cup(s) red bell pepper (seeded) (minced) (1 large); 1 cup(s) green bell pepper (seeded) (minced) (1 large); 15 large jalapeno peppers (minced) (about 2 cups) (only stems are removed); 2 cup(s) fresh raspberries; 1 can(s) ( 15 to 20 oune can) crushed pineapple (including juice); 8 cup(s) sugar; 1 cup(s) bottled lemon juice; 2 cup(s) apple cider vinegar; 3 package(s) raspberry jell-o (small boxes); 3 package(s) sure jell

(3 RATINGS)

150 Pinches 10 Photos

Colleen Sowa

La Crosse, WI

Updated on Sep 25, 2010

I work at our Community Garden, and three days a week we harvest and distribute free produce... With all the free produce, I like to freeze and can what I am able to do. I made up this recipe and it is a big hit with family and friends! I like things hot, so I also make it with hotter peppers and use more, but this is my original. Sometimes I use Black Raspberry Jell-O, adjust to your own taste. Pour over cream cheese, serve with crackers. Great for chicken and ribs, use in other recipes. Play With Your Food ! xo This is so popular that I had to make several batches this year!

Rate

prep time 1 Hr

cook time 35 Min

method Stove Top

yield 8-14 jars depending on size

Ingredients

8 cups zucchini (peeled, seeded and shredded) (2 very large)
1 cup red bell pepper (seeded) (minced) (1 large)
1 cup green bell pepper (seeded) (minced) (1 large)
15 large jalapeno peppers (minced) (about 2 cups) (only stems are removed)
2 cups fresh raspberries
1 can ( 15 to 20 oune can) crushed pineapple (including juice)
8 cups sugar
1 cup bottled lemon juice
2 cups apple cider vinegar
3 packages raspberry jell-o (small boxes)
3 packages sure jell

How To Make raspberry, jalapeno and zucchini jam

Step 1

Put all but last two ingredients into large stainless steel pot. Cook on medium-high heat for 20 minutes, stirring frequently. It will thicken as liquid evaporates.

Step 2

Add the 3 Jell-O packages. Continue cooking and stirring constantly bring to a boil that can't be stirred down for 10 minutes. *** Sometimes I add Black Raspberry Jell-O instead of raspberry, this is to get a darker jam.
Step 3

Add the 3 Sure Jell. Stir constantly for 2 minutes. Remove from heat.
Step 4

Put in sterilized jars to 1/4 inch headspace. Remove any scum and air bubbles. Wipe rims. Place lids and rings to fingertip tight.
Step 5

Put jars in boiling water bath and process for 20 minutes with canner lid on. Remove lid. Wait 5 minutes.
Step 6

Remove jars from canner to a towel lined surface. Let sit and cool 24 hours before storing. Make sure jars are sealed.
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