Real Recipes From Real Home Cooks ®

zucchini jam

★★★★★ 2
a recipe by
Pat Campbell
pryor, OK

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.

★★★★★ 2
prep time 1 Hr
cook time 20 Min

Ingredients For zucchini jam

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

How To Make zucchini jam

  • 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.